Family food recipes

The Family Meal Food recipes

Head Chef Nazarene Casha

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Introduction I've been a cook all my life, I'm always learning new techniques and improving beyond my own knowledge because there is always something new to learn and new horizons to discover.

No one is born a great cook, one learns by doing. Recipes don’t work unless you use your heart. If you have a demanding job, finding time to eat with your family may actually leave you feeling less stressed.

There are very many methods of cooking, most of which have been known since antiquity. These include baking, roasting, frying, grilling, barbecuing, smoking, boiling, steaming and braising. A more recent innovation is micro waving. Various methods use differing levels of heat and moisture and vary in cooking time. The method chosen greatly affects the end result because some foods are more appropriate to some methods than others.

Here you’ll find a collection of delicious recipes that your family will love. Cooking is my passion so please follow along and share what I create!

Cooking food properly helps to avoid food poisoning. Most raw foods feature food-borne pathogens such as viruses, bacteria, parasites and viruses that can seriously harm and kill a human being. Cooking ensures that all the micro-organisms are destroyed, which make food safe for human consumption.

Benefit of learning cooking. Cooking can be a fun activity for your family. Improve your health and lifestyle. Cooking and baking saves money. Enjoy your meal.

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Soup of the Day Recipes by Chef Reno 1

Home made soups Chicken Noodle Soup Ingredients serve 4 2 litres Chicken Stock 2 (120g) skinless, boneless chicken thighs 1 (350g) skinless, chicken breast half 450g sliced carrot 300g sliced celery 200g chopped onion 150g uncooked medium egg noodles Sea Salt Black pepper Celery leaves (optional)

Method Combine the first 3 ingredients in a thick bottom pot over medium-high heat; bring to a boil. Reduce heat; simmer 20 minutes. Remove chicken from pan; let stand for 10 minutes. Remove chicken; cut meat into bite-sized pieces.

Add carrot, celery, and onion to pan; cover and simmer for 10 minutes. Add noodles, and simmer 6 minutes. Add chicken, salt, and black pepper; cook for another 2 minutes or until noodles are done. Garnish with celery leaves, if desired.

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Chicken Soup

Ingredients serve 6 2 tablespoons butter 2 medium onions 3 garlic clove 1 leek Seasoning to taste 200g Potatoes 4 boneless skin off chicken breasts x 110g each 750ml chicken stock 70ml fresh cream 2 tbsp fresh chopped baby spinach leaves

Method Slice the onions, garlic, and leek Slice the potato Heat the butter in the pot Add the onion, garlic, leek and seasoning to the pot cook until soft.

Add the potatoes, chicken, and stock to the pot Bring the soup to a simmer and gently cook until the chicken and vegetables are cooked.

Take the pot off the heat and allow cooling Remove the chicken meat and cut into small cubes Place the soup in a liquidizer and puree Add the chopped meat back into the purĂŠed soup.

Reheat and add fresh cream and chopped spinach leaves, serve with toasted garlic bread.

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Easy Pumpkin Soup Ingredients serve 4 1 kg pumpkin flesh 1 onion, sliced 2 garlic cloves, peeled whole 750ml vegetable stock [use 1 vegetable cube boiled in 750ml water] 250 ml water Salt and pepper

Method Cut the pumpkin into 3cm slices. Cut into chunks.

Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.

Remove from heat and use a stick blender to blend until smooth Adjust seasoning with salt and pepper, stir in cream [never boil the soup after adding the soup with cream, cream will split] Ladle soup into bowls, drizzle over a bit of cream, and sprinkle with pepper and chopped parsley if desire, serve with crusty French stick slices.

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Mushroom Soup Ingredients serve 4 75 g butter 1 small onion, thinly sliced 340g button mushrooms 900ml chicken stock 1 sprig of flat parsley Salt and pepper Freshly ground black pepper 56 ml good sherry

Method In the medium pot, melt 28g of the butter over medium heat and add the onion. Cook until the onion is soft and translucent, and then add the mushrooms and the remaining butter. Let the mixture sweat for about 8 minutes, taking care that the onion doesn't take on any brown colour.

Stir in the chicken stock and the parsley and bring to a boil. Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a few minutes, then transfer to the blender and carefully blend at high speed until smooth.

When blended, return the mix to the pot, season with salt and pepper, and bring up to a simmer again. Add the sherry, mix well, and serve immediately. If desire garnishes the soup with few sliced sautĂŠed mushrooms scattered on top. Serve the soup with stone baked crusty bread or another bread of your choice.

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Beef Barley Soup serves 4

Ingredients 1kg boneless short rib of beef cut into 11/2–inch cubes Sea salt and freshly ground black pepper 15ml vegetable oil 280g carrots diced 340g onion, diced 170g celery stalks diced 4 medium cloves garlic, roughly chopped 3litres chicken stock 2 sprigs fresh thyme, 1 bay leaf, and about 5 whole black peppercorns 200g pearled barley Chopped fresh parsley, for garnish

Method Season the beef with salt and pepper. In a large pot, heat oil over high heat until lightly smoking. Add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a dish.

Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.

Add beef chunks to the pot and herbs. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.

Discard thyme sprigs bay leaves and pepper corns from the soup with a perforated spoon. Add barley, reserved vegetables, and simmer until barley and vegetables are tender, about 30 minutes. Adjust seasoning with salt and pepper if needed. If soup is too dry, top up with water to achieve desired consistency. Serve garnished with fresh chopped parsley.

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Beef barley soup should be deeply beefy, loaded with chunks of tender meat, plump grains of barley, and aromatic vegetables. The secret to those results is to make it much like a beef stew, choosing the right cut of beef.

Using rich chuck roast or short ribs guarantees flavourful beef that stays tender even after long cooking. Sunday dinner is a great time to enjoy a tasty meal that includes beef.

Boneless short rib of beef

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Creamy Cauliflower and Potato Soup with Bacon

Ingredients 4 tablespoon vegetable oil 250g bacon, finely chopped 3 garlic cloves, chopped 2 leeks, halved, washed, thinly sliced 1/4 cauliflower, trimmed, cut into small florets 500g potatoes, peeled, diced 1.5 litre chicken style liquid stock 60ml fresh cream Toasted multigrain bread, to serve

Method Heat up 2 teaspoons oil in a medium pot over medium-high heat. Add bacon.

Cook stirring often, for 3 minutes or until crisp. Remove to a plate lined with paper towel.

Add remaining 2 teaspoons oil, garlic and leek to pan. Cook stirring often, over medium heat for 5 minutes. Add cauliflower, potato and stock. Partially cover.

Increase heat to medium-high and bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 25 minutes or until vegetables are tender. Stir in half the bacon.

Blend soup, until smooth. Return to the pot over low heat. Stir in cream. Heat the soup without boiling, until hot. Ladle into bowls. Top with remaining bacon. Sprinkle with chopped parsley Serve with toasted multigrain bread.

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Creamy Tomato Soup with orzo Ingredients 1 tablespoon olive oil 125g chopped onion 2 cloves garlic, minced 2 bay leaves 450g can dice tomatoes 450ml vegetable or chicken broth 1 teaspoon brown sugar 50g chopped fresh basil Dash of crushed red pepper flakes Salt and freshly ground black pepper, to taste 125ml plain yogurt

259g cooked Orzo pasta [Orzo is Italian dried pasta. Each piece of the pasta is the size and shape of an unprocessed grain of barley]

Method In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the bay leaves.

Add the tomatoes and broth. Stir in the brown sugar and fresh basil. Adjust Seasoning with red pepper flakes, salt, and pepper, to taste. Simmer on low for 15 minutes.

Remove the bay leaves from the pot. Use a blender to blend the soup .Stir in the yogurt until well combined. Stir in the orzo pasta. Serve hot with toasted garlic bread of your choice.

Nazzareno Casha 9

Broccoli Soup

Ingredients serve 4 2 bunches broccoli 1 tablespoon olive oil 1 medium onion - chopped 1litre vegetable stock Sea Salt Fresh Ground Pepper

Method Wash broccoli. Cut off tough, chewy lower part of the stalk and throw away. Peel remaining stalk. Chop all broccolis into very small pieces. Put aside.

In a medium size pot, heat olive oil over medium heat. Add onion - cook for about 10 minutes.

Add vegetable stock and bring to a boil.

Reduce heat and simmer for about 10 minutes.

Stir in the chopped broccoli and simmer until tender - about 10 minutes.

Remove soup from heat and pour into blender, puree until smooth.

Adjust seasoning to your taste with sea salt and fresh ground pepper.

You may add other vegetables like carrots or potatoes for added flavour. Peel and put in with the onions, then follow the recipe.

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Sheepherder's Soup Ingredients serve 8 3 tablespoons olive oil 3 cloves garlic, chopped 2 onions, chopped 500g chopped celery 5 carrots, sliced 500mlchicken broth 500ml water 1 litre tomato sauce 250g canned kidney beans, drained 400g green beans 400g baby spinach, rinsed 3 zucchinis, quartered and sliced 1 tablespoon chopped fresh oregano 2 tablespoons chopped fresh basil Salt and pepper to taste 125g seashell pasta 2 tablespoons grated Parmesan cheese for topping

Method In a large pot, over medium-low heat, heat olive oil and sautĂŠ garlic for 2 to 3 minutes. Add onion and sautĂŠ for 4 to 5 minutes. Add celery and carrots, sautĂŠ for 1 to 2 minutes.

Add chicken broth, water and tomato sauce, bring to boil, stirring frequently.

Reduce heat to low and add kidney beans, green beans, spinach leaves, zucchini, oregano, basil, salt and pepper. Simmer for 30 to 40 minutes, the longer the better.

Fill a medium saucepan with water and bring to a boil. Add pasta shells and cook until tender. Drain water and set aside.

Once pasta is cooked and soup is heated through place 2 tablespoons cooked pasta into individual serving bowls. Ladle soup on top of pasta and sprinkle with Parmesan cheese and chopped parsley on top.

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Pasta and Bean Soup 4-6 servings

Ingredients serve 4 259g dry cannellini beans, soaked over night 2 tablespoons olive oil 1 onion, chopped 1 stalk celery, chopped 1 carrot, finely chopped 250g cooked chopped ham 2 cloves garlic, chopped 600g can chopped tomatoes 1 litre beef stock 1 tablespoon chopped fresh thyme 1 bay leaf 1 pinch ground black pepper 150g seashell pasta

Method Drain the beans and set aside.

In a large pot heat the oil over moderate heat until hot. Add the onion, celery and carrot and cook, stirring occasionally, for 5 minutes. Add ham and garlic and cook stirring for 1 minute. Add tomatoes, beans, beef stock, thyme, bay leaf and pepper to taste. Bring to a boil and simmer, covered, for 30 minutes.

Transfer 125g of the beans to a small processor or blender and puree. Return beans to pot and season with salt and pepper to taste. Bring liquid to a boil and add pasta.

Simmer until pasta is tender, about 6 minutes.

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Fresh Pea Soup serve 4

Ingredients 4 tablespoons butter 6 shallots, finely chopped 1.5kg shelled fresh peas or frozen peas 1 litre chicken broth Salt Pepper 125ml fresh whipping cream Small dollop of fresh cream…or Dash of Sherry Method Melt the butter in a large pot.

Add the shallots and cook over medium high heat for about 3 minutes, stirring constantly.

Add the peas and the broth and season with salt and pepper.

Cover and simmer over medium high heat for about 15 minutes or until peas are cooked tender but still fairly firm not mushy. Do not over-cook the peas.

Remove pot from heat and allow cooling slightly.

Ladle the peas and a little liquid into a food processor and pulse until very smooth.

Pour the pea-chicken broth that is still left in the pot in a measuring cup in case you need more of the broth later on to thin the soup.

Return the blended soup to the pot on the stove and cook over low heat to heat the soup through.

Add the whipping cream, stirring to completely incorporate.

Add salt and freshly ground pepper to taste if needed.

Serve with a small dollop of fresh cream or a dash of sherry. Serve separately slices of toasted crusty bread.

Using shelled fresh peas would be best… however; frozen peas make a good soup too. Make sure you thaw them first… if you cook them frozen… the soup will not be as flavourful.

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Sausage and Tortellini Soup Ingredients 450g Italian Sausage 1 onion, diced 2 cloves garlic, chopped 250g sliced carrots 1 tablespoon aromatic seasoning 1.5ml Chicken stock 400g diced tomatoes 60ml dry white wine (optional) 500g cheese tortellini 750g fresh spinach leaves

Method In a large pot brown the bulk sausage over medium high heat… crumbling it as it cooks. Remove all but about a tablespoon of the rendered sausage fat. Add the onions, garlic and carrots. Cook until the onions are soft, stirring often. Sprinkle the seasoning over the mixture and stir well.

Add the chicken broth, canned tomatoes and white wine. Simmer for 20 minutes or until the carrots are almost done cooking. Add the tortellini and cook for the amount of time listed on the package directions.

When the tortellini has a couple of minutes left to cook, add the spinach. Cook until tender about 2-3 minutes.

Serve in bowls with shaved or grated Parmesan cheese.

Aromat seasoning is a finely balanced blend of herbs and spices.

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Potato leek soup Ingredients 4 servings 14

1 leek 1 sweet apple 2-3 potatoes 3 celery stalk 500ml chicken broth 250ml milk Salt Vegetable oil Pepper

Method Chop the top of the leek off. Slice the leek and celery. Peel and slice the potatoes and apple. Measure out the milk and the chicken broth and make sure you have all the ingredients.

Add about 2 teaspoons of oil in a pot. Turn the stove to high heat. Add the sliced leek and cook for about 3 min, add the chicken broth and the rest of the vegetables. Add salt and mix. Cover the soup with a lid and let it simmer on low to medium heat for 20 min until the potatoes are tenderly cooked. Turn off the heat, remove the lid and let the soup cool down to room temperature.

With a soup ladle, transfer the contents of the soup into a blender. Add the blended soup back into the pot. Add the milk. Warm up the soup by turning the stove on medium heat and stir the soup for about 5 min.

Serve with freshly chopped parsley and salted crackers if desire.

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Chicken Rice Soup 4 serves

Ingredients 60g brown rice 1litre chicken stock 1-2 inch piece of ginger 2 cloves garlic, chopped 450g skinless and boneless chicken thighs Salt 250g diced carrots 250g diced celery Chopped parsley

Method In a large pot, bring the rice, stock, ginger and garlic to a boil. Lower heat to medium and cook for about 15 minutes.

Add in the chicken, salt, carrots and celery bring back to a boil, lower to a simmer, cover the pot and cook for 20 minutes.

Remove chicken from the pot and put aside until cool enough to handle.

Continue to cook the rice and vegetables in the broth until rice is fully cooked, about 20 more minutes.

Meanwhile, dice the chicken into bite-size pieces. Once the rice is fully cooked, return the chicken to the pot and cook long enough to heat the chicken through. Serve sprinkled with the parsley.

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Cream of Courgette Soup

Ingredients 4 serves 1 small onion 1 small potato 500g courgettes 2 Tbs butter 1/2 tsp chopped fresh tarragon (if available) 500ml chicken stock Salt and pepper to taste 60ml fresh cream or plain Yogurt

Method Peel and chop onion and potato. Slice the marrow finely. Heat the butter in a pot. Add the vegetables and tarragon, gently sautĂŠ for few minutes. Add the stock and simmer until the vegetables are tender. Put through a blender. Return to pot, check seasoning and reheat. Serve with a teaspoon of cream or yoghurt in the centre of each bowl and garnish with sautĂŠed marrow finely julienne cut.

The most important health benefits of marrow include weight loss, improved vision, cancer prevention, lower cholesterol levels, reduced risk of diabetes and cardiovascular diseases. It also helps build strong bones, improve energy levels and circulation, and increase the health and responsiveness of the immune system.

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Farmer’s Soup Ingredients 2 onions sliced 1 tablespoon tomato paste 1 turnip diced 2 carrots diced 1 stick of celery sliced 1 small cauliflower cut in florets 2 potatoes diced 100g of both shelled peas and broad beans 6 poached eggs 250g ricotta

Method Fry the onions in some vegetable oil. Add the tomato puree mixed with a glass of water, and stir it into the frying onions. Add the turnip, the carrots, the celery, the cauliflower and the potatoes. These should all be sliced and diced. Also add the peas and beans. Pour in enough water to cover, season, bring to the boil and reduce the heat. Simmer for about an hour or until vegetables are cooked.

Add poached eggs. Cut the ricotta into pieces and add to the soup. Cook for a further 5 minutes. Serve hot.

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Creamy Celery Soup Ingredients Serves: 4 60g butter 250g onion, finely chopped 500g finely chopped celery 1 chopped large clove garlic 16g flour 750ml chicken stock 750ml whole milk Salt ½ teaspoon sugar Freshly ground pepper

Method Melt the butter in a pot on medium-high heat and cook the onions, celery and garlic until soft and translucent, 5-7 minutes. Add the flour and cook for another minute.

Add the chicken stock and milk and stir until the mixture is smooth. Increase the heat and bring it to a simmer. Reduce the heat to medium, add the remaining ingredients, and simmer, uncovered, for 15 minutes. Add salt to taste. It can be served topped with diced fried bacon, croutons and a drizzle of lemon olive oil.

Celery Benefits Celery lowers cholesterol levels and arthritis pain, helps in weight loss, detoxifies the body, reduces high blood pressure, and promotes overall health in a vast number of ways. It is rich in vitamin C and hence extremely beneficial for health.

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Fish Soup with Leeks and Fennel Ingredients serve 4 1 tablespoon of butter 1 tablespoon of olive oil 1/2 head of fennel, medium dice with the fennel leaves reserved for garnish 2 medium leeks, white and light green parts only, washed well and thinly sliced 4 medium carrots, peeled and sliced 450g potatoes, washed and cut into chunks 1 to 1.5 litres of fish stock 125 white wine 450g of fish ( firm white fish, Salmon, king prawns, scallops or a combination of your choice) skinned and cut into chunks Salt and freshly ground white pepper

Method In a medium pot melt the butter with the olive oil. Add the leeks and fennel and sautĂŠ over medium low heat for five or so minutes or until they are translucent but not brown. Add the carrots and the potatoes, season with salt and white pepper and sautĂŠ for a minute or two more. Add the stock and white wine and raise the heat to medium high. Cover and cook until the potatoes are tender.

Season the chunks of fish with salt and pepper and add to the simmering soup. Cook, uncovered over medium heat until the fish is cooked through.

Ladle into soup bowls squeeze lemon juice and garnish with sprig of fennel leaves.

Serve with lots of crusty bread.

Absolutely I love this soup

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Pasta Dishes Chef Reno Spaghetti & Meatballs

Ingredients 4 servings Meatballs 500g good lean beef mince 125g breadcrumbs 125g onion, finely chopped 3 cloves garlic, crushed 1 egg, lightly beaten 2 tablespoons parsley, finely chopped 1 tablespoon fresh parsley or thyme leaves, finely chopped 2 tablespoons tomato paste 1 tablespoon olive oil Sauce 60ml red wine (or use stock) 375ml beef stock 50g tomato paste 400g can chop tomatoes in juice 1 tablespoon dried oregano 1/2 tablespoon Worchester sauce 2 teaspoons brown sugar To Serve Cooked spaghetti Fresh basil Grated cheese

Method Meatballs

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Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls [golf ball size]. Cover and refrigerate for 20 minutes to set.

Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over. Once browned, remove carefully with tongs and set aside on a plate.

Sauce Drain any oil from the pan and return it over a high heat. Add the wine and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, Worchester sauce and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 20 minutes, or until the sauce has thickened to a pasta sauce consistency (turn once the meatballs over). Taste and season as required.

To serve Toss the sauce through the cooked drained spaghetti in the cooking pot. Add to serving plates, arrange meat balls on top and sprinkle with cheese and garnish with fresh basil leaves or parsley if desire.

This classic dish is considered a family staple when it comes to dinner time. After all, nothing is more comforting than a heaping plate of spaghetti tossed in the sauce and delectable meatballs.

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Lamb Ragu on Pappardelle Ingredients serve 4 1 tablespoon olive oil 1 onion, finely chopped 1 medium carrot, peeled and chopped 3 garlic cloves, crushed 700 g lamb steaks, diced into 1inch cubed pieces 2 ripe tomatoes, chopped 1 teaspoon dried fennel seeds 1 teaspoon crushed red chilli flakes 1 x 700g bottle of tomato passato 2 tablespoons tomato paste 50ml red wine 1 beef stock cube Pinch of sea salt 125ml water 500g packet pappardelle pasta Parmesan cheese to serve

Method Heat the oil in a large frying pan over medium-high heat. Add the onion and carrots fry until onion is transparent and garlic is fragrant. Add the lamb, and sear until browned on all sides. Add the tomatoes; stir the fennel seeds and chilli flakes through, and fry until tomatoes begin to soften. Pour in the Passato/tomato sauce and the tomato paste; bring to a boil, reduce heat down to low and allow simmering.

Add the wine, stock cube and salt to taste; stir and cover with a lid. Allow to simmer over gentle heat, stirring occasionally. When lamb beings to soften, stir the water through. Continue to cook until lamb is tenderly cooked and sauce has reduced down..

While lamb is simmering, cook the pasta to packet instructions until al dente. Once cooked, drain and add 2 ladles of sauce throughout the pasta before serving.

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Serve with the lamb sauce with shavings of Parmesan cheese.

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SIMPLE CHEF RENO PASTA DISHES These pasta recipes are simple, meals that take less than 15 minutes to make. Each recipe makes enough for 4 to 6 people. For all these recipes, follow these steps: Cook 500g of dried spaghetti (or any other long dried pasta) in a large pot of salted boiling water.

When the pasta is al dente (cooked but still firm), transfer it straight from the boiling water into the pan with the sauce (see below for recipes) – don’t worry that the pasta isn’t drained, you want the dripping water in the sauce to emulsify!

Add about 1/3 cup of the pasta water into the pan with the pasta and sauce, and toss the pasta gently. This will finish cooking the pasta and the water and oil will emulsify, thickening and coating the pasta, making it look gloriously glossy.

Adjust season to taste with salt and pepper. Serve immediately, garnished with grated parmesan if you wish.

PASTA WITH OLIVE OIL & GARLIC 125ml olive oil 10 garlic cloves, sliced 1 tbsp red chilli flakes 40g chopped parsley While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is golden, but be careful not to burn it. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and chilli flakes, serve with parmesan.

PASTA ARRABIATA 60ml cup olive oil 2 garlic cloves, crushed 600g crushed tinned tomatoes 2 tbsp chilli flakes 50g chopped parsley While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add the tinned tomatoes and chilli flakes.

Follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and serve with parmesan.

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PASTA WITH ANCHOVIES 70ml olive oil 2 garlic cloves, crushed 2 tbsp anchovies, finely chopped 1 tbsp red chilli flakes 1/4 cup chopped parsley While the pasta is cooking, place the olive oil, garlic and anchovies in a pan over medium high heat. Stir until the garlic is fragrant and the anchovies have melted. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and chilli flakes, and serve with parmesan.

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FRESH TOMATO & BASIL SAUCE 4 tbsp extra virgin olive oil 2 garlic cloves, crushed Fresh cherry tomatoes, halved 50g fresh chopped basil While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant; add tomato and cook briefly, just to warm through. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through basil, serve with parmesan.

SPAGHETTI NEPOLITANA 59mlolive oil 3 garlic cloves, crushed 1 onion, diced 800g crushed tinned tomatoes 40g fresh chopped basil While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add the onion and cook until softened, then add the tinned tomatoes. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through basil and serve with parmesan.

SPAGHETTI WITH OLIVES AND CAPERS 50ml olive oil 2 garlic cloves, crushed 400g crushed tinned tomatoes 1/2 tbsp red chilli flakes 100g black sliced olives 2 tbsp capers 40g chopped parsley While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Stir until the garlic is fragrant, then add tinned tomatoes, chilli flakes, olives and capers. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and serve with parmesan.

PASTA WITH TUNA 25

50ml olive oil 2 garlic cloves, crushed 1/2 medium onion, diced 400g crushed tinned tomatoes 150g tinned tuna 30g chopped parsley 10g chopped fresh marjoram While the pasta is cooking, place the olive oil and garlic in a pan over medium high heat. Add the onion and cook until softened, then add the tinned tomatoes and bring to rapid simmer, then add the tuna. Then follow the above steps to add the pasta, season with salt and pepper, and emulsify the sauce. Toss through parsley and marjoram and serve.

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Tomato and Ricotta Pasta Ingredients 4 servings 375 g whole wheat Rotini or fusilli 10 m olive oil 1 small zucchini, chopped 1 small carrot, chopped Half a red bell pepper, finely chopped 10ml dried oregano 5ml dried basil 700 ml tomato passato 125ml water 3 tbsp chopped fresh parsley or basil 250ricotta cheese 30g grated Parmesan cheese

Method In a pot of boiling salted water, cook pasta for about 8 minutes or until tender but firm. Drain well and return pasta to pot; set aside.

Meanwhile, in a large non-stick pan, heat oil over medium heat and cook zucchini, carrot, pepper, oregano and basil for about 5 minutes or until starting to turn golden.

Stir in passato, water and parsley. Bring to a boil and simmer for 5 minutes. Pour over pasta and stir in ricotta and Parmesan. Garnish with fresh basil sprigs.

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Rice Presentation A considerable part of a dish’s flavor is determined by how it’s presented. At least to me it is. Simple, affordable every-day meals can be elegant and downright beautiful when you pay some attention to the details.

Ingredients Rice bowl plate oil

Method Prepare. A bowl and a plate, Bowl size depends on your appetite and the size of the plate as well.

Pour a few drops of oil in the bowl. You can use any kind of oil for this; it’s mainly to let the rice slide out more easily. Rub the oil all over the bowl. Prepare hot steaming white rice Just fill the bowl with rice and flatten it with the back of your spoon. Really push it down into the bowl.

Place your plate upside down over the bowl. Try to keep the bowl in the centre of the plate.

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Flip the plate (and bowl) over.

Gently and slowly lift the bowl. It should go really smooth and decorate with crispy parsley sprig. Serve with beef, lamb, chicken, pork and fish dishes at the side of a main course plate.

This looks much better than a messy pile of rice on a plate.

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Arancini balls Ingredients 2 tbsp olive oil 15g unsalted butter 1 onion finely chopped 1 large garlic clove, crushed 350g risotto rice 150ml dry white wine 1.2l hot chicken or veg stock 150g parmesan, finely grated 1 lemon, finely zested 150g ball mozzarella, chopped into 18 small pieces Vegetable oil, for deep-frying

For the coating 150g plain flour 3 large eggs lightly beaten 150g fine dried breadcrumbs

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Method Heat the oil and butter in a saucepan until foamy. Add the onion and a pinch of salt and fry gently over a low heat for 15 mins, or until softened and translucent. Add the garlic and cook for another min. Stir in the rice and cook for a further min, then pour in the wine.

Bring to the boil and cook until the liquid is reduced by half. Pour in half the stock and simmer, stirring continuously, until most of the liquid is absorbed. Add the remaining stock a ladleful at a time as the rice absorbs the liquid, stirring, until the rice is cooked through (this should take about 20-25 mins). Stir in the parmesan and lemon and season to taste. Spread the risotto out into a lipped tray and leave to cool to room temperature.

Scoop the cooled risotto into 18 equal portions – they should be slightly larger than a golf ball. Flatten a risotto ball in your hand and put a piece of the mozzarella in the centre, then enclose the cheese in the rice and roll it into a ball. Repeat with the remaining risotto balls.

Put the flour, eggs and breadcrumbs into three separate shallow bowls. Dip each prepared risotto ball into the flour, followed by the eggs and finally, the breadcrumbs.

Transfer to a tray and set aside.

Half-fill a large, heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170ºC on a cooking thermometer or until a piece of bread turns golden brown in the oil within 45 seconds. Lower the risotto balls into the oil in batches and cook for 8-10 mins or until golden brown and melted in the centre. Set aside on a tray lined with a clean kitchen towel.

Eat the Arancini warm, or serve with a basic tomato sauce for dipping.

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Rice Pilaf with Vermicelli Rice pilaf is an easy way to make a side dish for just about any meal.

Ingredients: 30g angel-hair pasta 2 tablespoons olive oil, divided ½ small onion, finely chopped Salt and pepper 165g long-grain white rice 400ml chicken broth Pinch of ground Turmeric [optional] 50g finely chopped fresh parsley Directions: Cut pasta into ½-inch lengths. Set aside.

In a medium saucepan, heat 1 tablespoon oil over medium high. Add onion and season with salt and pepper. Cook stirring frequently, until softened and lightly browned, 3 to 5 minutes. Add rice, pasta, turmeric and remaining oil. Continue to cook, stirring frequently, about 3 to 5 minutes.

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Add broth and bring to a boil. Cover, reduce heat to low, and simmer until liquid is absorbed, about 15 minutes. Remove from heat and let stand for 5 minutes. Add parsley and season with salt and pepper. Fluff with a fork and serve.

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Baked Tradition Maltese baked rice Time: 1 hr 15 min Serves: 6

Ingredients For the sauce: 2 tbs vegetable oil 2 onions, finely chopped 4 cloves of garlic, finely chopped 400 g minced beef 1 small can of corned beef 2 tbsp tomato paste 400g can crash tomato 1 tbsp Worcestershire sauce Chicken cube 200 ml water Freshly ground black pepper 1 tsp curry powder For the rice: 400 g good quality rice 3 eggs, lightly beaten

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700 ml water 350 ml milk 100 g Parmesan cheese grated Method Preheat oven to 200°C. Heat the oil in a large pot on medium heat.

Add the onions and garlic and fry until the onion becomes translucent.

Add the marrows and continue until they become soft.

Add the minced meat and stir until it browns.

Add the curry and tomato concentrate and continue stirring for a further 2 minutes.

Add the can crashed tomato , the 200 ml water, the Worcestershire sauce, the cube and the pepper.

Allow the sauce to come to a boil, reduce heat and allow to simmer for 15 minutes, partially covered, stirring from time to time.

Place the corned beef in the centre of the sauce and, when it warms through and begins to soften, break it up with a wooden spoon and stir until it is well combined with the sauce.

While the sauce is simmering, combine the eggs, milk, water, grated cheese and put the rice in a deep oven dish.

Add the sauce to the dish and stir well, particularly at the bottom of the dish.

Bake for 15 minutes, or until start boiling then removes the dish from the oven so as to stir the rice to ensure the sauce does not all sink to the bottom. Return the dish to the oven and bake for a further 25-30 minutes, until the rice becomes firm and the top becomes golden.

Nazzareno Casha

PIZZA Pizza Dough Serves for four 18cm round pizza bases.

500g plain flour, 100g butter, 10g salt, 40g dehydrated yeast, and 300ml water METHOD Rub the butter into the flour, mix yeast and lukewarm water slowly to a Smooth dough. If needed add little more flour. Let it rest for 30 minutes and knock back and scale to desired weights or portions. After recovery, flatten the dough to about 6mm thick.

Pizza Ai Fungi 250g sliced skinned tomatoes, 350g Mozzarella cheese, and 450g sliced mushrooms, oregano.

METHOD Put thin slices of tomatoes on pizza base and season with freshly ground black pepper and a little salt. Cut Mozzarella cheese in slices and place on top of the tomatoes.

Sprinkle sliced mushrooms, a little dried oregano and oil. Bake in a moderate oven, 190°c.

Pizza Rustic 31

250g sliced skinned tomatoes, 60g finely thin sliced onion rings, 24 pitted green olives, 4 tablespoon capers, 16 anchovy fillets [canned in oil], 1 tablespoon chopped garlic, oregano.

METHOD Place sliced tomatoes on pizza base, season with freshly ground pepper, sprinkle capers and place six olives on each portion. Drain anchovy and arrange on top, sprinkle the thinly sliced onion rings chopped garlic and oregano on top and pour a little oil before baking in a moderate oven.

Pizza Sorrentina 200ml-tomato sauce, 300g Mozzarella cheese, 240g cut in strips lean bacon, and 2 sliced medium sized onions, oregano.

METHOD Toss bacon and sliced onions in butter until soft. Drain well. Spread tomato sauce on prepared pizza base, then sprinkle the tossed onions and bacon on top. Arrange sliced Mozzarella on top, sprinkle oregano and pour a little oil on top. Season with freshly ground black pepper and bake in a moderate oven.

Pizza Hawaiian 250g skinned sliced tomatoes, 300g Mozzarella cheese, and 200g cooked ham julienne, 8 pineapple rings cut in halves.

METHOD Prepare pizza base and place on top sliced tomatoes then sprinkle cook ham cut into strips and arrange sliced Mozzarella and pineapple rings cut in half. Bake in a moderate oven 190°c.

Nazzareno Casha

Pizza Fortress 200ml tomato sauce, 350g Mozzarella cheese, 160g Parma ham cut in strips, 120g sliced green olives, 200g sliced mushrooms and oregano.

METHOD Spread tomato sauce on prepared pizza base. Sprinkle cut in strip Parma ham, arrange sliced Mozzarella cheese, sprinkle sliced olives and sliced mushrooms and dried oregano. Splash little oil on top and bake in a moderate oven.

Pizza Margherita 250g sliced skinned tomatoes, 300g Mozzarella cheese, and sprigs of basil.

METHOD Place sliced tomatoes on prepared pizza base, season with freshly ground pepper and salt. Cut the Mozzarella into slices and place on top of the tomatoes. Sprinkle with olive oil and bake in a moderate oven 190°c. When cooked garnish the pizza with a sprig of fresh basil.

Pizza alla Siciliana 250g skinned sliced tomatoes, 300g Mozzarella cheese, 8 anchovies [canned in oil], 8 pitted green olives, 4 tablespoons capers, marjoram.

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METHOD Arrange the sliced tomatoes on prepared pizza base and season with freshly ground black pepper and a little salt. Cut the Mozzarella in thin slices and place on top of the tomatoes. Arrange the anchovy fillets criss-cross and pitted olives on the cheese, sprinkle the capers and marjoram. Pour a little oil on top and bake in a moderate oven.

Pizza Verdure 250g skinned sliced tomatoes, 250g Mozzarella cheese, 200g cooked spinach leaves, 240g sliced mushrooms, 1 medium sized green pepper thinly sliced, chopped fresh basil and seasoning.

METHOD Prepare pizza base and place the sliced tomato, then arrange the sliced Mozzarella cheese and place the spinach leaves on top of the cheese.

Sprinkle the sliced mushrooms and arrange on top the thinly cut sliced green pepper.

Sprinkle chopped basil; season with freshly ground black pepper, splash a little oil on top and bake in a moderate oven 190°c.

Pizza Capriccioso 200ml tomato sauce, 300g Mozzarella cheese, 120g julienne of cooked ham, 4 hardboiled eggs, 160g sliced mushrooms, oregano, salt and pepper.

METHOD Prepare pizza base and spread cold tomato sauce on top, then place thinly sliced Mozzarella, ham, and mushrooms. With an egg cutter slice the cooked eggs and arrange on top, season with salt and freshly ground pepper on top, sprinkle oregano as desired and a little oil on top of the pizza. Bake in a moderate oven 190°c.

Nazzareno Casha

Pizza Marinara 250g skinned sliced tomatoes; 250g sliced Mozzarella cheese, 160g peeled shrimps, 185g tuna [canned], 12 shelled mussels, 4 tablespoons capers, 8 pitted green olives, 1 tablespoon fresh chopped basil.

METHOD Place sliced tomatoes on pizza base, then put the sliced cheese on the tomatoes.

Sprinkle the shrimps and arrange the drain tuna chunks on top. Sprinkle the capers and decorate with the mussels and olives.

Season with salt pepper and sprinkle chopped basil. Pour a little oil on the top and bake in a moderate oven.

Pizza Maltese style 200ml tomato sauce, 1 medium green pepper thinly sliced, 60g thinly sliced onion rings, 4 tablespoons capers, 60g sliced green olives, 200g sliced Maltese sausages, 120g sliced Maltese pepper cheese, 40g anchovy fillets [canned], chopped fresh basil.

Place tomato sauce on pizza base, and then arrange sliced green peppers and Onion Rings sprinkle the capers and sliced olives on top. Then arrange the sliced sausages and peppered cheese with criss-cross anchovy fillets, sprinkle a little oil and chopped basil on top and bake in a moderate oven.

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Nazzareno Casha

SANDWICHES Cucumber Sandwiches Spread with butter on sliced brown bread and covers with very thin slices of cucumber, remove seeds, and cut in rectangles.

Lettuce Sandwiches Spread the bread with herb butter and fill with finely shredded lettuce, bounded with a little mayonnaise slightly season with salt and pepper and cut in triangles.

Tomato Sandwiches Spread the bread with horseradish butter and fill with thin slices of deseeded tomatoes, and cut into rectangles.

Egg Sandwiches Spread the bread slices with French mustard and butter, fill with slices of hardboiled egg and cut in squares.

Coleslaw Salad Sandwiches Spread the bread with butter and fill with coleslaw salad and slightly season with salt and freshly ground black pepper and cut across the middle once to make a sandwich of 3.5cm by 7cm.

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Avocado Sandwiches Spread the sliced brown bread with avocado spread and cut in triangles.

Avocado spread 1 ripe avocado chopped, 1tablespoon lemon juice, 1 hard-boiled egg, 12g Brazil nuts finely chopped, 1 small finely chopped onion, and 1 tablespoon chopped parsley.

METHOD Blend the avocado and lemon juice until smooth. Pass the hard-boiled egg through a sieve. Combine the avocado mixture with the egg, nuts, and onions and chopped parsley in a bowl, stir until well mixed.

The five most popular sandwich fillings for everyday occasions Cheese Ham and cheese Ham salad Sausage Cheese and onion Egg mayonnaise Nazzareno Casha

HERBS AND SPICES BASIL it is one of the most delicate and fragrant [sweet smelling] of herbs.

The chopped green leaves make a good addition to any salad. In Italian kitchens love to use basil in their dishes and the most famous sauce made with basil is Pesto.

CARAWAY SEED are small, brown and hard. They are used in baked loaves, cakes, and sprinkled over pork dishes, meats, stews, soups and vegetables.

CAYENNE is prepared from small hottest chillies. The colours vary from red to yellow. It is used to flavour sauces, vegetables, and meats and egg dishes.

CINNAMON it is a sweet spice ground or as sticks. Ground cinnamon is used in buns, biscuits, cakes and pies. Sticks are used in sugar syrups, hot or cold sweets.

CURRY POWDER is a blend of many spices. It is used for curries made of fish, poultry, meat, vegetables, and eggs. Also it is used to season cold sauces and hot soups.

DILL has immense practical value in the kitchen. It is used in sauces, soups, and salad, vegetables and marinated salmon fillets.

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GARLIC SALT is a mixture of table salt and powdered garlic and it is used to improve the flavour of meat dishes, sauces and salads.

GINGER available ground or whole and it is used [ground] for baked goods, [whole] used for syrups.

HORSE-RADISH is a plant with a hot spicy taste of acid flavoured root which is grated for use. It is used to flavour salad dressing and mixed rated with cream to serve with roast beef, or smoked fish.

MARJORAM is spicy slightly bitter flavour. It is used with grilled, fried, and stews, roast meat and in stuffing for meat, poultry, and fish dishes.

MINT it is fresh cool taste combine well with such vegetables as peas, potatoes, and tomatoes. It can be used with cold drinks.

NUTMEG has a sweet delicate flavour and it is available ground. Nutmeg is use to season vegetables, in soups or veal stews.

OREGANO grows wild on the hills around the MEDITERRANEAN coast. It is used as flavouring for meats, tomato dishes and sauces. It is used widely in Italian kitchen.

PAPRIKA has a bright red powder colour and it is used in chicken, fish, meat, or egg dishes.

PARSLEY has a mild pleasant flavour and it is used quite generously in kitchens, such as mashed and boiled potatoes, egg dishes, poultry dishes, sauces, fish, and soups.

PEPPERCORNS are black or white pepper seeds and are used in sauces, or stocks.

ROSEMARY is strong and sweet in flavour when it is fresh. Always use with care. It is used with roast lamb [sprinkled on top before cooking], lamb stews, poultry and meat dishes.

SAFFRON a yellow powder with slightly bitter taste and it is used for flavouring cakes, rice, or sauces. It is the world’s very expensive spice.

SAGE has an attractive flavour, slightly bitter. It is used with pork and pork stuffing, veal and duck. Mostly it is used in Italian and French dishes.

TARAGON strong aromatic flavour when it is fresh and less flavour when dried. It is used in sauces such as Hollandaise and BĂŠarnaise sauce and with egg dishes, chicken and salads.

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THYME is strong aromatic flavour and more when it is dried. It is used with beef; lamb or veal rubs it in before cooking and with wine-cooked dishes.

TURMERIC is a plant of the ginger family. It is yellow-orange in colour and it has slightly a bitter flavour. It is used in pickles and flavouring sauces.

Nazzareno Casha

LIST OF CHEESES BEL PAESE CHEESE = made in Italy, it is a creamy, mild cheese.

BRIE` CHEESE =a French cheese, mild-flavour, with a brown slightly mouldy crust.

CAMEMBERT CHEESE = A small round cheese soft and creamy.

CHEDDAR CHEESE = yellow in colour, hard and slightly salty cheese.

DANISH BLUE CHEESE = has a sharp salty taste, white cheese with blue veins.

EDAM CHEESE = a Dutch cheese ball- shape, red skin, mild flavour, it is yellowish in colour.

GLOUCESTER CHEESE = orange yellow in colour, hard cheese with a broken down texture.

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GORGONZOLA CHEESE = made in Italy, has a sharp flavour and fairly firm, blue veined cheese.

GOUDA CHEESE = similar in taste and texture to Edam cheese but different in shape.

GRUYERE CHEESE = firm yellow cheese, smooth texture, sour flavour, with holes and it is Swiss made.

MOZZARELLA = soft cheese, white in colour, Excellent for Pizzas.

PARMESAN CHEESE = Italian cheese, hard with a black outer crust and a rough texture mainly used grated in cooking.

PECORINO ROMANO CHEESE = made in Italy, hard and sharp, suitable for Grating.

RED CHESHIRE CHEESE = semi-hard cheese and has a slightly salty flavour.

RED LEICESTER CHEESE = it is a hard cheese with a mild slightly sweet flavour and has orange-red colour.

STLTON CHEESE = fairly hard, white cheese with blue veins.

Nazzareno Casha

PLANNING A DINNER PARTY An invitation for a couple of friends the invitation does not need be in writing, a phone call is quite enough and take the opportunity of finding out likes or dislikes, so that you and they do not have embarrassment when you serve them something they hate.

Always go to a simple well-cooked three-course meal. The higher you fly with complicated dishes, the greater will be your fall and you finish up in a disaster. If you are serving dishes new to you the better thing is to practice first on your mother in law.

If you cook or prepare dishes in a simple way for sure can be exciting and welcomed by your guest. Decide on your menu not less than a week before the dinner party, so this gives you lot of time to prepare and make a plan of action.

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Buy groceries needed, wine, flowers ordered and all the things needed according to your planning. It is also important to make a step- by-step list of final cooking of the meal.

Make sure to settle everything in time not the very last minutes the guests are to arrive, one hour before is good time that you can check again if everything is under control. By this time the table is ready laid with freshly polished glasses and stainless steel or silver cutlery, table napkins and flowers The golden rule for a good dinner party is consistent hospitality to your guests and you don't over fed your guest too much, so they still be able to drink coffee and eat little petit fours.

Before the guests leave offer them a drink, whisky-and soda or a light glass of wine- or a cup of tea. Do not force alcohol on the driver in the party.

MENU Hors d` Oeuvre **** Fillet of Beef aux Champignons Roast Potatoes --- Steamed Broccoli Glazed carrots Batons **** Fresh Fruit Salad And assorted ice cream *** Petit Fours Coffee or TEA ****

Menu preparation

Hors d` Oeuvre Smoked salmon rolls Roll the thin slices of smoked salmon round the cooked green asparagus tips.

Place crispy lettuce on the serving plate and place salmon rolls on top.

Garnish with two quarters of hard-boiled eggs and three slices of tomato.

Pour a little lemon vinaigrette on top of the rolls and decorate with a crispy parsley sprig.

Fillet of Beef aux Champignons 39

Blanch the button mushrooms, drain and keep the stock. Fry the steaks and keep warm at a side. Drain off the fat; deglaze the pan with mushroom stock and add the brown sauce and mushrooms then add a little butter. Cook for few minutes, then place the steaks on serving plates, and decorate with the mushrooms and coat with the sauce. Arrange the vegetables and potatoes around the steak and serve.

Fresh fruit salad A variety of fresh fruits may be used, cut in equal sizes. When the fruits are cut all the fruits are added together and slightly thickened syrup is poured over the cut fresh fruits.

Stock Syrup 225g sugar, 230ml water, few drops of vanilla essence, and one lemon rind. Dissolve the sugar in water; add the rind and essence and cook until the syrup is slightly thicken. Drain the syrup through a fine strainer and chill it well before add to the fresh fruits.

Just before serving. Pile fresh fruit into glasses or custard cups; leave enough space for one or two small scoop of ice cream. Than decorate with roasted almonds on top and serve at once.

Petit Fours Petit fours are tiny cakes, biscuits, and pastries. Cut into squares or other shapes and coated with fondant icing. Petit fours are served at the end of a meal accompanied by coffee and liqueurs.

Note Before the meal - for pre-dinner drinks, known as aperitifs it is pretty to start with. But when you are serving good food and wine do not serve strong cocktails or straight spirits because you spoil all the dinner appreciation.

Well it is better to serve or offer dry sherry [not to sweet] or a dry white port or a glass of light wine all of which go well with nibbles like crisps, biscuits and stuffed olives. If you are going to serve canapĂŠs offer red wine or rose.

During the meal - with smoked salmon preferable go to light white wine.

Give enough time between one course meal to another do not rush your guests. When you go on the second course and in our case we are going on beef, serve red wine. But if your guests prefer to stay on chilled white wine during the second course of the meal, please them.

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Remember KEEP YOUR GUEST HAPPY. When it is time to serve the dessert do not go on a big portion of fruit salad and ice cream, leave space for some coffee and petit fours.

Things to know when you are serving wine For your own satisfaction when guest are coming it is good to know the simple way for serving wine. You do not have to decant a wine. All white wines should be served chilled, about half an hour in the fridge is enough.

During the meal you can use an ice bucket on the table to stop the wine temperature rising in the heat of the room. Red wine normally is best served at room temperature, but room temperature can vary especially in winter with central heating. It is good idea that red wine let it stand for a couple of hours in a good and comfort zone about 20-22 degrees Celsius.

Uncork the bottles an hour before serving because contact with the air improves the taste of the wine in a mysterious way. Glasses for wine should be clear. It is a big offence to serve wine in colourful glasses; you are losing the richness of red and the golden of white wine.

Nazzareno Casha

VOCABULARY - SPECIAL DIETARY MEALS ALERGY……Abnormal response to a substance or in ability to digest as food.

ALCOHOL…… No alcohol content or removal of alcohol from items.

ASIAN…….. Pertaining to Asia.

BABY MEAL ……. Strained, prepared foods for infants.

BALANCED MEAL…….. A meal containing a variety of each of the 5 main foods groups - carbohydrate, protein, fat, vitamins and minerals.

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BLAND…….. Plain, mild foods not seasoned, spicy or acidic.

CARBOHYDRATE …….. Starch, sugar and cellulose e.g.: flour, fruit and cereals CELLULOSE …….. Found in plant cells- a form of dietary fibre.

CEREALS …….. Any grass that has an edible seed e.g. Wheat, oat, rice, maize, Barley and rye.

CHOLESTEROL …….. Fat substance found in animal tissue, present in animal produce. Associated with the risk of heart disease.

COELIAC …….. Allergy to GLUTEN found in cereals- common in children.

DAIRY PRODUCTS …….. Milk and any milk produce e.g. butter, cheese, yoghurt.

DECAFFEINATED …….. Natural caffeine contents of foods reduce e.g., coffee, tea, Cola. Not caffeine free unless stated.

DIABETES …….. Disease where the body cannot properly absorb sugars. Diet Should be high in starch and low in salt, sugar and fat.

DIABETIC …….. Person suffering from diabetes.

DIET …….. The food and drink usually consumed. The term is often used to mean a slimming or weight loss diet.

DIGESTION ------ Bodily function to reduce food to basic nutrients for absorption.

ECZEMA ------ Non contagious skin problem. Often caused by food allergy.

FAD DIET ------ Whim or fashionable trend.

FAT FREE ------ Without animal or vegetable fats or oils. Energy is then found from carbohydrates consumed.

FOOD POISONING ------ Illness caused by food or substance in food. E.g. bacteria, moulds, chemicals, natural toxic substance. Some cases can be fatal.

GASTRIC ------ Pertaining to the stomach.

GLUTEN ------ Elastic protein found in wheat and rye.

HALAL ------ Lawful for Moslems - food to contain pork, alcohol or animal by products.

HINDU ------ Religion that allows no beef to be consumed.

INSULIN ------ Substance necessary for the absorption of sugar.

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KOSHER ------ Foods prepared according to Jewish dietary law.

LACTO ----- Pertaining to dairy products and eggs.

LISTERIA ----- Bacteria common in soil, water and digestive systems of animals.

LISTERIOSIS ------ Condition caused by low immunity to Listeria. Can be fatal.

LOW CALORIE ------- Reduced energy content. Low calorie diet can be used to cause weight loss.

MOSLEM ------ Religion pertaining to Mohammedans. See Halal.

MIGRAINE ------ Severe, recurrent headache. May be caused by food allergies.

MSG ------ Monosodium Glutamate - flavour enhancer made from gluten.

NUTRITION ------ Process by which the body obtains nutrients from the diet and the study of that process.

OVO ------ Pertaining to eggs.

ORGANIC ------ Food that are grown without the use of chemical fertilizers, pesticides or insecticides. Only natural products to be used.

PASTA ------ Noodles or similar farinaceous foods.

PROTEIN ------ Essential part of all living matter made up of units called amino acids.

Main protein foods are - meat, fish, dairy produce and pulses.

PULSES ------ Leguminous plant seeds e.g. beans, peas and lentils.

PURINE ------- Meal with low uric acid .

ROUGHAGE ------ Dietary fibre.

SALT FREE ------ Diet requested to reduce salt intake. Normally related to health risk such as heart disease, strokes.

SOYA BEAN ------ A pulse from the Soya bean plant provides protein fat, starch, sugar, fibre, and some vitamins and minerals. A very good animal protein substitute.

TARTRAZINE ------ Yellow food colouring, very common cause of allergies.

WHOLE MEAL ------ Flour no deprived of its constituents.

WHOLE FOOD ------ Not artificially processed or refined.

VEGAN ------ No animal produce to be consumed.

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VEGETARIAN ------- No meat, poultry or fish to be consumed. Dairy produce and usually eggs are permitted.

Nazzareno Casha

VOCABULARY OF COOKING TERMS ANGELICA = Candied stem of the angelica plant.

AROMATES = Spices and aromatic herbs.

ARROWROOT = Edible starch obtained from the root of the tropical Maranta plant.

AU OR AUX = with or cooked with.

BAIN-MARIE= Water bath, filled with hot water temperature at 65°c to keep soups or sauces hot.

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BASTE = To moisten the joint [example roast leg of lamb] by pouring over the pan juices with fat or liquid while it is cooking.

BARD = to cover poultry or meat with thin slices of bacon.

BARQUETTE= A boat- shape tartlet made with short pastry.

BATONS = Thin cut strips the size of a matchstick.

BIND = To thicken with flour or also with eggs and cream.

BLANCH = To cook in boiling salted water for a few minutes and then cool down in cold water.

BOUILLON = A strong clear stock of meat, poultry, fish, or, game.

BRUNOISE = Vegetables cut into very small cubes.

BUTTERPASTE = Butter and flour mix together used as a thickening, for sauces, gravies or soups.

CROUTON = Small cubes of fried bread used for soups, or round cut of white bread fried in deep fat or butter, used for garnishing kinds of egg, meat or fish dishes.

COCOTTE = Small individual china or metal pots used for egg dishes or larger once with a lid used for cooking chickens.

CANAPE` = Small round or fancy cut slices of bread, can be buttered, fried or toasted, used as a base for Hors d` oeuvre.

CASSEROLE = An ovenproof earthenware or porcelain container with a lid.

CARAMEL = Burnt dissolved sugar in water, used for colouring sauces or gravies. In kitchens commonly known as black Jack.

CHINOIS = A strainer, conical in shape.

CONCASSE = To chop without art especially tomatoes after skinned and deseeded.

DARNE = A thick middle cut of fish, [such as salmon].

DEGLAZE = To dilute with stock or wine the pan sediment after cooking.

DEMI-GLACE = Brown sauce.

DEVIL = to season well with hot peppers or condiments such as mustard or cayenne.

ESCALOPE = Very thin slices. [Veal Escalopes or chicken breast Escalopes] FORCEMEAT = Finely chopped or minced meat or fish and it is used as stuffing or garnish.

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FRAPPER = to chill.

FLAMBER = To pour spirits or liqueur over a prepared dish and serve it burning.

GLAZE = To give a golden brown colour under a hot grill or in hot oven.

GALETTE = A small flat cake of potato or pastry.

GRATIN = Brown under a grill or in the oven quickly. Dishes prepared this way are sprinkled with breadcrumbs, grated cheese and butter.

HORS d` oeuvre = Appetizer course opening a meal. Hot appetizer, tiny savoury tems.

HANG = A process which meat or poultry is hung for a period of time to reproduce the flesh tender.

JUS = Un-thickened gravy.

JULIENNE = Fine or medium sized cut strips of meats, poultry or vegetables.

LIASON = A binding or thickening agent such as egg yolks or roux.

MACEDOINE = A variety of fresh fruits or vegetables cut in small even cubes. In case of fresh fruits is used for fruit salad.

MASK = to cover over with a sauce.

MIREPOIX = roughly cut cubes of onions, carrots, celery, leeks. It is used for soups, sauces and braised dishes.

MARINATE = Pieces of meat can be marinated in lemon juice, wine, oil and addition of aromatic.

MEDAILLON = A round slice of meat, poultry or fish.

NOISETTES = Small round pieces of meat cut from the loin without bones.

NOISETTE BUTTER = It is brown butter, butter which has been heated until comes a pale brown colour.

POACH = Cooking gently in liquid which is just below boiling point.

PAUPIETTE = A thin slice of meat folded or rolled, normally filled with stuffing.

QUENELLES = Forcemeats shaped by hands, with a piping bag or with a spoon.

REDUCE = To reduce sauces or stocks to their required consistency by boiling or simmering.

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ROUX = A thickening agent for soups and sauces, made of melted butter and flour.

Equal quantities of fat and flour cooked together for few minutes.

SAUTE = Shallow frying in hot fat. By shaking the pan frequently.

SAUTEUSE = A shallow sloping sided saucepan.

SOUBISE = A puree of onions enriched with fresh cream.

SUPREMES = Boneless poultry breasts and game.

SWEAT = to cook gently without colouring in butter with seasoning and the ingredients cook in their own juices.

SPATULA = A flat wooden spoon.

TIMBALE = A drum shaped mould.

TRUSS = to tie together poultry.

VELOUTE` = White sauce made from fish, poultry, and meat stocks.

ZEST = The outside skin of lemons and oranges which is thinly shaved off used for flavouring and garnishes.

Nazzareno Casha

MAIN DISHES

BEEF TOURNEDOS Normally Tournedos served on around fried crouton and obtained from the middle fillet of beef. Each tournedo weighing about 120g raw meat.

Tournedos a` la Bordelaise 120g tournedos, 1slice poached bone marrow, 60ml Bordelaise sauce, chopped parsley.

METHOD

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Season and grill beef tournedos, place on fried round crouton, place bone marrow on top cover with sauce Bordelaise , and chopped parsley on top.

Tournedos yesterday style 120g tournedos, 20g peeled cooked shrimps, 80ml thick cream sauce, 50ml Brandy, grated Parmesan cheese, chopped chives.

METHOD Season and sauté tournedos in oil, cook as desire, drain from fat and add brandy and reduce. Place tournedos on fried round crouton, put cooked shrimps on top and coat with cream sauce and sprinkle, few grated Parmesan cheese and glaze under a grill. Serve chopped chives on top.

Tournedos Radieschen 120g tournedos, 20ml horseradish sauce, 60ml Red wine sauce, and 15g chopped skinned fresh tomato.

METHOD Season and grill the tournedos boil red wine sauce and mix in the horseradish sauce add chopped tomatoes, place tournedos on fried round crouton and cover with the sauce.

Tournedos Manager Style 120g tournedos, 20g sauerkraut, 15g cut in strips bacon, 60ml Madeira sauce.

METHOD Season tournedos and grill, Sauté` bacon and sauerkraut in little butter on low heat. Place tournedos on fried round crouton arrange bacon and sauerkraut on top and coat with boiled Madeira sauce.

Tournedos Milliner 120g tournedos, 60ml Béarnaise sauce 20g broccoli sprigs, and a pinch of nutmeg.

METHOD Sauté` tournedos in little fat and cook as desire, place on fried round Crouton the tournedos and put broccoli sprigs and sprinkle a pinch of nutmeg on top, cover with béarnaise sauce and glaze under a grill.

Tournedos Newcomer 120g tournedos, 20g julienne of gherkins, 60 ml thick beef gravy, and chopped fresh dill.

METHOD 48

Season and grill the tournedos, place on fried round crouton, julienne of gherkin on top and pour slowly the thick gravy, sprinkle chopped fresh Dill on top.

Tournedo Grandmaster 120g tournedos, 15g sliced artichokes, 60ml Red wine sauce, chopped fresh tarragon leaves.

METHOD Season and grill tournedos, place on fried crouton, sautĂŠ sliced cooked artichokes in little butter and place on top, cover with red wine sauce and chopped fresh tarragon on top.

Tournedo Jamaica 120g tournedos, 60ml Pimentos sauce, 60ml white wine, chopped fresh basil, and 10g finely julienne green-peppers.

METHOD Season and sautĂŠ tournedos in little fat, cook as desire, drain fat and add white wine, reduce all wine and place the tournedos on fried crouton, heat Pimentos sauce with chopped fresh basil and coat the tournedos and Garnish with blanched finely julienne of green pepper.

Tournedo Mirabeau 120g tournedos, 2 stuffed green olives, 4 anchovy fillets, 15g anchovy butter, and parsley sprig.

METHOD Grill the tournedos on one side and spread anchovy butter on the uncooked side, arrange the fillets of anchovy in criss- cross design. Then continue grill the tournedos, then garnish with stuffed olives and parsley sprig on top.

Tournedos Champagne 120g tournedos, 60ml Champagne sauce, 3 white grapes cut in half.

METHOD Season and sautĂŠ the tournedo, place on fried round crouton, heat champagne sauce and add grapes cut in half, cover the tournedos with the sauce and sprinkle chopped chives on top Tournedo Lyonnaise 120g tournedos, 50g sliced onions, 30ml white wine, and 60ml-meat gravy, chopped parsley.

METHOD Season and grill tournedos. Fry sliced onions to a golden colour, season with salt and pepper and then add meat gravy and white wine then simmer for few minutes. Place the tournedos on fried crouton and cover 49

with the meat and onion gravy. Sprinkle chopped parsley on top and serve.

Tournedo Culinaire 20g tournedos, 50ml veal gravy, 20ml red wine, 40g sliced mushrooms, 25g diced bacon, chopped tarragon.

METHOD Sauté` tournedos in a little oil, then add bacon, mushrooms and red wine, reduce by half and add veal gravy, simmer for a while. Place the tournedos on fried crouton and cover with veal gravy, mushrooms and bacon, sprinkle chopped tarragon on top.

Tournedos Champignons 120g tournedos, 40g quartered mushrooms, 15g butter, 50ml demi-glace sauce, and 20ml fresh cream.

METHOD Season and grill the tournedos. Sauté mushrooms in butter and add demiglace and simmer for a while then add fresh cream and season. Place tournedos on fried crouton and coat with mushroom sauce.

Tournedo a la mode du chef 120g tournedos, 30g cooked spinach leaves 50ml tomato sauce, andd30ml of Béarnaise sauce and grated Parmesan cheese.

METHOD Sauté tournedos and season; sauté spinach leaves in little butter and season slightly with ground nutmeg. Place tournedos on spinach leaves and cover with tomato sauce and then coat the top with Béarnaise sauce, sprinkle little grated Parmesan cheese and glaze under a grill.

Tournedo Old style 120g tournedos, 40g cooked white noodles, 50ml cream sauce, and 15gslice tournedos combine white cooked noodles with cream sauce and season.

METHOD Fry in a little the tournedos and cook as desired. Place tournedos on pasta and arrange sliced Galbanino on top and glaze under a grill to a golden colour. Then sprinkle a few shredded radishes and decorate with a sprig of parsley.

Tournedo Gastrnomer 120g tournedos, 1 thick sliced fried apple, 60 ml pepper sauce, 15g blanch finely julienne red pepper.

METHOD 50

Grill seasoned tournedos, place on a thick slice fried apple, masked with pepper sauce and garnish with julienne of red peppers.

Tournedos with Blue cheese sauce 120g tournedos, fried crouton, 60ml single cream 30g Blue cheese, and chopped parsley.

METHOD Fry the tournedos in a little butter and oil and cook as desired. Blend the cheese with a little milk and boil up together with the cream. Arrange the tournedos on the crouton and mask with the sauce. Sprinkle a little chopped parsley on top and serve.

Nazzareno Casha

Roast fillet of beef Fillet of beef is the best part of the animal and must be cooked correctly underdone. When roasting a fillet of beef always roast the meat in a hot oven temp of 250°c. It is important to let the meat rest for a while, after roasting so that the blood can settle. Cook large fillets of beef for 15 minutes in a hot oven per 500g. Always season cleaned fillet before cooking.

Fillet of beef Madeira 1 kg beef fillet, 300ml Madeira sauce, 120g quartered mushrooms.

METHOD

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Season and roast the fillet, when cooked carve the fillet and place on serving plates and coat with Madeira sauce and garnish with mushrooms on top.

Fillet of beef with vegetable julienne 1kg fillet of beef, 350ml meat gravy, carrots, celery stalks, turnip, 250g in all.

METHOD Roast the fillet of beef in normal way and keep warm at a side. Cut the vegetables in finely julienne, and blanch in salted boiling water, drain well and toss in little butter, season. Place the vegetables on serving plates and arrange carved fillet of beef on top, pour little pan gravy on and serve the remaining gravy separately.

Fillet of beef Casino 1kg fillet of beef, 350ml Casino sauce.

METHOD Clean and season fillet of beef and cook in normal way. Carve the meat and place on serving plates, then cover half of the meat with Casino sauce and serve.

Fillet of beef Toscana 1kg of fillet of beef, 350 ml tomato sauce, 300g cooked white noodles, 15g butter, chopped fresh basil.

METHOD Cook fillet of beef and keep at a side. Toss cooked pasta in butter, season and add few chopped fresh basil, place on serving plates the white noodles and arrange on top carved fillet of beef, cover the meat with tomato sauce and serve fresh basil sprig on top.

Fillet of beef Grand Hugo 1kg fillet of beef, 350 ml Grand Hugo Sauce, seasoning fresh peppercorns, salt and ground paprika.

METHOD Season well the fillet of beef with salt, fresh ground pepper corns and paprika and roast the fillet, then carve the meat and arrange on serving plates and pour around the meat Grand Hugo sauce and serve.

Fillet of beef Rene` style 1kg of filet of beef, 350ml Devilled sauce, 300ml BĂŠarnaise sauce.

METHOD

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Season and cook fillet of beef in normal way. Pour Devilled sauce on serving plates and arrange carved fillet of beef on top, then coat the meat with Béarnaise sauce and glaze under a very hot grill to a nice golden colour and serve at once.

Fillet of beef Chef’s Touch 1kg fillet of beef, 350ml meat-gravy, 200g cooked sliced mushrooms, 80g skinned seeded chopped tomatoes, 120g grated Swiss Ememthal cheese, chopped chives.

METHOD Clean season the fillet of beef and cook in same way. Carve the meat and arrange on serving plates, then put on top cooked fresh sliced mushrooms, chopped tomatoes, and grated cheese, pour around the meat pan gravy and melt the cheese under a grill and serve with fresh chopped chives on top.

Fillet of beef Horizon 1kg fillet of beef, 200g bean sprouts, 350ml Red wine sauce, 60g chopped gherkins, 60g red pimentos finely julienne.

METHOD Season the fillet of beef and cook in normal way, let it rest for a while and carve the meat, place on the serving plates. Tossed in a little butter the bean sprouts, and arrange the carved fillet of beef on top and cover with red wine sauce, garnish with chopped gherkins and red pimentos julienne.

Fillet of beef Voyager 1kg fillet, 120g Parma ham cut in strips, 20g chopped chives, 15g butter, 150ml white wine, seasoning.

METHOD Season the fillet of beef and roast the meat in normal way. Sauté` chopped chives in butter and add white wine and let it reduce for a while.

Carve the fillet of beef and place on serving plates, and then sprinkle the cut strips of Parma ham on top and pours over the prepared sauce and serves at once.

Fillet of beef Montana 1kg fillet of beef, 300ml red wine, 120g chopped leeks, 50g butter, 1 juice of a lemon and chopped parsley.

METHOD Season the fillet of beef and roast the meat. Sauté` the chopped leeks in butter without colouring, then add the red wine and lemon juice and simmer for slowly for 10minutes, correct seasoning. Carve the fillet of

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beef that already cooked and place on serving plates, then pour the sauce over and garnish with chopped parsley on top.

Fillet of beef Rob Roy style 1kg fillet of beef, 400ml Hongroise sauce, 240g cooked green noodles, 15g butter, and chopped fresh dill.

METHOD Clean and season well the fillet of beef and roast the meat. Toss green noodles in butter and sprinkle a few chopped fresh dill and mix gently, season with ground English mustard. Carve the meat and arrange on serving plates, cover the fillet of beef with Hongroise sauce and garnish with tossed green noodles.

Fillet of beef Zingara 1kg fillet of beef, 350 ml sauce Zingara, seasoning.

METHOD Roast the seasoned fillet of beef and let it rest for a while. Carve the meat and place on serving plates and coat with prepared Zingara sauce and garnish with chopped parsley on top.

Fillet of beef Monica style 1kg fillet of beef, 240g julienne of carrot and turnip, 15g chopped onions, 15g butter, a pinch of saffron, and 300ml thick beef gravy.

METHOD Cook fillet of beef and keep at a side. SautĂŠ` carrot and turnip in butter and add a pinch of saffron and mix into the mixture, drain the vegetables from fat and arrange on serving plates, then place on top the carved fillet of beef, coat the meat with the thick beef gravy and serve.

Fillet of beef Diner style 1kg fillet of beef, 400ml Diner sauce, 6 small grilled tomatoes.

METHOD Roast the fillet of beef, slightly criss-cross cut the top of the tomatoes and pour over a few melted butter on top, and then grill the tomatoes to a nice colour. Carve the meat and arrange on serving plates, coat with prepared Diner sauce and garnish with grilled tomatoes and a sprig of parsley.

Fillet of beef American Season and roast the fillet of beef, let it stand for a while and carve the meat, serve beef gravy around the carve meat with grilled crispy bacon and grilled tomatoes.

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Nazzareno Casha

Entrecote grilled steaks GRILLING The method of cooking grilled food is by dry heat close to an open fire or on a hot griddle. A 120g entrecote steak is sufficient for one person.

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Entrecote steak should be lightly flattened with a mallet before cooking and avoid beating the meat because it loses it tasty meat juices while it is cooking.

Entrecote Grill Life style 120g Entrecote steak, 30ml meat gravy, 10g chopped onion, 15g butter, 1juice of a lemon, 20g chopped fresh cooked mushrooms, chopped parsley.

METHOD Season the steak with freshly ground black pepper and salt, and grill slowly, melt the butter and sauté chopped onion, then add lemon juice, chopped fresh mushrooms and parsley, cook for a while. When grilled steak is cooked place on a serving plate and pour over the garnish on top, pour around the entrecote the meat gravy.

Entrecote grill Béarnaise 120g Entrecote steak, 80g straw potatoes, 30ml meat gravy, 50ml béarnaise sauce, parsley sprig.

METHOD Season well the steak and grill in normal way, arrange straw potatoes on a serving plate and rest the entrecote steak on the potatoes, pour over the gravy and serve Béarnaise sauce separately in a sauce boat.

Entrecote grill Lyonnaise 120g Entrecote steak, 50g finely sliced onions, 30ml white wine, 30ml veal gravy, chopped chives, 15g butter, Worchester few drops.

METHOD Grill the entrecote steak in normal way, fry sliced onions in butter to a golden colour then add white wine and let it reduce for a while, then add chopped chives, veal gravy and few drops of Worchester sauce, season and bring to the boil. Arrange the steak on a serving plate and pour over the sauce on top.

Entrecote grill Resort 120g Entrecote steak 20g turned cucumber [olive shape] 20g diced red pepper, 20g butter, 2 chopped anchovy fillets, and chopped parsley.

METHOD Season and grill the steak. Sauté` turned cucumber and diced red pepper in butter, cook for few minutes, then add chopped anchovy and parsley.

Arrange the entrecote steak on a serving plate and pour over the garnish on top.

Entrecote grill Mentality 56

120g Entrecote steak, 60g shredded cabbage, 20g French fried onions, 50ml Bordelaise sauce, 15g diced bacon, 15g butter, and seasoning.

METHOD Season and grill the steak. SautĂŠ the bacon and shredded cabbage in utter and cook for a while. Arrange shredded cabbage and bacon on a serving plate, place the entrecote steak on top and pour around the steak sauce Bordelaise, and garnish with sprig of tarragon.

Entrecote Grill Oriental 120g Entrecote steak, 80g saffron Risotto, Soya sauce [Dash] 10g bamboo shoots and 50ml meat gravy, seasoning.

METHOD Season well the steak, add a dash of Soya sauce and grill the entrecote in normal way. Toss risotto in little oil and place on a serving plate, then put on the steak and pour over the meat gravy, and garnish with few julienne Bamboo shoots.

Entrecote Swiss style 120g entrecote steak, 40g grated Swiss cheese, 50ml veal gravy, chopped chives, and seasoning.

METHOD Grill the steak in normal way, season with freshly ground black pepper and salt. When the steak is ready cooked place on a serving plate, sprinkle grated Swiss cheese on top and put under a hot grill to melt the cheese, then pour veal gravy around the steak and garnish with chopped chives on top.

Entrecote Taylor style 120g entrecote steak, 15g finely sliced onions, 10g butter, 60 ml Vodka, 30ml fresh cream, chopped parsley, seasoning.

METHOD Grill the steak as described, sautĂŠ` onions in butter then add Vodka, cook for a while and add fresh cream, bring to the boil and pour over the prepared steak and garnish with fresh chopped parsley.

Entrecote Rail way 120g entrecote steak, 40g French fried onion rings, 60ml pan gravy, Horseradish sauce, seasoning.

METHOD Season the entrecote with freshly ground black pepper and salt, grill the steak in usual way, place on a serving plate with pan gravy on top and garnish the entrecote with French fried onions. Serve Horseradish sauce separately.

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Entrecote Grill Grand Cuisine 120g entrecote steak, 30g bacon cut in strips, 15g butter, 30g small diced cut turnip, 80ml red wine, 40ml fresh cream, few chopped fresh tarragon, seasoning.

METHOD Season and grill the steak in same way. Blanch diced turnips in boiling salted water and drain well. Sauté bacon in butter and add the red wine and let it reduce by half. Then add few chopped tarragon and the diced turnips, season and add the fresh cream, bring to the boil and pour over on the grilled entrecote steak which already cooked.

Entrecote Grill Marshal 120g entrecote steak, 40ml Madeira sauce, 40g sliced artichokes hearts, 1clove garlic crushed, 3g chopped chives, seasoning.

METHOD Season well the steak with freshly ground black pepper corns and salt, and grill in normal way. Drain well artichoke heart and sauté in little olive oil with crushed garlic and chopped chives. Pour the Madeira sauce on a serving plate and place on top the grilled entrecote, then pour over the Sauté mixture on top and garnish with a sprig of fresh tarragon.

Entrecote Grill Knighthood 120g entrecote steak, 40g spinach leaves, pinch of nutmeg, 15g butter, and 15g sliced Parma ham, 15g sliced Edam cheese 30 ml meat gravy.

METHOD Season and grill the steak. Sauté cooked spinach leaves in butter and season with a pinch of nutmeg, salt and pepper. Place the spinach on a serving plate, and arrange the steak on top. Then place Parma ham first and sliced cheese on top, put under a very hot grill and glaze. Pour around the meat the gravy and serve.

Entrecote Grill Housekeeper style 120g entrecote steak, 30g baby quartered mushrooms, 5g freshly crushed black pepper corns, 30ml Brandy, 10g butter, 1tablespoon lemon juice, 60ml fresh cream.

METHOD Grill the steak in usual way and season only with salt. Sauté mushrooms in butter and add crushed peppercorns, then add the Brandy and the lemon juice, cook for a while and then add fresh cream, stir gently and bring to the boil and remove from heat. Place the entrecote on a serving plate and pour over the sauce on top, garnish with fresh parsley sprig.

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Nazzareno Casha

Beef Stews and Casseroles Beef Goulash Reno `s style 500g top-side of beef [cut in cubes] 80g chopped onions, 30g chopped green pepper, 25g butter, 50ml tomato paste, 50g flour, 300ml beef stock, 50g fresh skinned and chopped tomatoes, pinch of mixed herbs, 1 clove garlic chopped, 150ml beer, 2 tablespoons ground paprika, pinch of nutmeg, seasoning.

METHOD

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Toss the beef cubes in seasoned flour, fry the onions and green pepper in butter until soft, not brown. Add the beef chunks and fry lightly for about 2-3 minutes. Stir in the tomato paste and the flour, season, and then add the beef stock and chopped tomatoes, mixed herbs and garlic. Cover with a lid and simmer gentility for 1 hour, then stir in the beer and paprika and cook until the beef is tender.

Beef steak casserole Woodland Style 700g beef chunks, 50g sliced onions. 100g quartered mushrooms, 30g thinly sliced carrots, 60g thin sliced potatoes, pinch of nutmeg, veal or beef stock, seasoning.

METHOD Coat the beef chunks with seasoned flour. Put into a china casserole the beef chunks with layers of onions, carrots, mushrooms, and potatoes sprinkle with a pinch of nutmeg and season. Cover with the stock and cook in a moderate oven until the meat is tender.

Beef Stroganoff 680g beef cut in strips [use sirloin of beef] 50g butter, 25g chopped onions, 225g button mushrooms, 300ml fresh cream, 2tablespoons ground paprika, lemon juice, 150 ml beef stock, seasoning.

METHOD Dip into seasoned flour the beef strips. Fry in butter until golden brown the chopped onions, then add the beef strips and paprika, cook until the meat is nicely brown, then add the beef stock and cook until the beef is nearly cooked. Add the mushrooms and the lemon juice stir well, season and continue cooking slowly until the beef is nicely cooked and tender.

Stir in fresh cream. Serve stroganoff with pasta and parsley.

Beef Olives housewife’s style 4 thin slices of topside, 25g butter, 300ml beef stock, 50g chopped onions, 80g fresh chopped skinned tomatoes, 50ml red wine, seasoning. Stuffing.

50g minced lean beef; 50g chopped cooked ham, 100g fresh bread crumbs, 2teaspoons chopped parsley, pinch of mixed Herbs, 1 beaten egg, seasoning.

METHOD Mix all ingredients for the stuffing and combine in beaten egg with the mixture. On each piece of meat spread the stuffing and roll up and secure with a toothpick. Coat the beef rolls with seasoned flour. Fry gently the chopped onions in butter and then brown the beef olives with the onions, then add red wine and cook for a while, add mixed Herbs, tomatoes, and 60

beef stock and cook slowly until the beef olives are tender. When ready cooked remove the beef olives from the sauce and remove the toothpicks Thick the sauce as desired with a little cornflower.

Beef stew Italian style 1kg beef chunks, 30ml olive oil, 30g chopped onions, 220g skinned chopped tomatoes, 2teaspoons tomato paste, 2 bay leaves, few parsley stalks, pinch of dried thyme, 150ml red wine, 1 chopped clove of garlic, beef stock, 2 tablespoons lemon juice, chopped parsley, seasoning.

METHOD Fry chopped onions in oil till a golden colour, then toss beef chunks in seasoned flour and add into the onions, stir and add tomatoes, tomato paste, bay leaves, parsley stalks, thyme, chopped garlic and red wine.

Then add beef stock enough to cover. Bring to the boil, cover with a lid and simmer until the meat is tender. Remove the bay leaves and stir in the lemon juice, adjust seasoning and sprinkle chopped parsley before serving.

Beef Carbonnade Belgian style 1kg beef topside [chuck steak] 50g butter, 70g lean bacon, 4 tablespoons plain flour, 300ml beer, 300ml beef stock, 400g chopped onions, 10g finely chopped garlic, 10g sugar, 30ml brown vinegar, pinch of mixed herb, seasoning.

METHOD Cut the meat into small even pieces, season well with salt and freshly ground black pepper corns. Fry the meat in butter to a golden brown colour, add the bacon and cook for few minutes. Remove the meat and bacon from the pan and add the flour and stir in to a light brown colour roux over very low-heat and slowly add the beer and the beef stock and stir continuously to form a sauce. Place the meat, bacon, onions, and garlic into layers in a casserole and sprinkle the sugar on top. Pour the sauce into the casserole and add a pinch of mixed herbs. Cover and cook gently until tender in the oven at a temperature of 150°c. if necessary add a little beer while cooking. Before serving beef stir in the brown vinegar.

Chilli Con Carne 750g minced beef, 30g butter or lard, 20g finely chopped onion, 25g chopped green pepper, 400g skinned fresh chopped tomatoes, 100ml beef stock, 2 teaspoons of chilli powder, 15ml brown vinegar, 1teaspoon sugar, 400g cooked red kidney beans, seasoning.

METHOD Fry minced beef in hot fat to a brown colour and then add chopped onions and green peppers and cook for few minutes until soft. Stir in the chopped 61

tomatoes and beef stock, season with salt and pepper and add chilli powder, sugar and vinegar stir and cover with a lid and simmer slowly until the meat is tender. Stir in cooked kidney beans and cook for few minutes until is heated well through.

Mustard Beef with Prunes 1teaspoon olive oil, 675g beef sirloin cut into strips, 120g fresh sliced mushrooms, 25g flour, 1tablespoon French mustard, 200ml beef stock, 1tablespoon honey, 10ml brown vinegar, 110g stoned prunes, seasoning.

METHOD Fry beef in oil and when golden brown add mushrooms and cook for a while, stir in the flour and then add the French mustard, cook gently on low flame for 2 minutes. Slowly add the beef stock and stir in continuously until it thickened, bring to the boil and simmer for few minutes. Then stir in he honey, vinegar and prunes, season and simmer gently for another 4-8 minutes.

Oriental Glazed Beef 800g beef sirloin, 1tablespoon English mustard, 50ml white vinegar, 3tablespoons brown sugar, 5tablespoons honey, 1tablespoon oil, 10ml Soya sauce.

METHOD Mix together the English mustard, vinegar, brown sugar, honey, and Soya sauce in a pan, then simmer on moderate heat stirring continuously for about 5 minutes. When ready allow to cool down. Place the meat cut into equal sized pieces in a bowl, and pours over the glaze and coat well the pieces of meat. Arrange the meat in an oven dish and cook in an oven, temperature of 200°c until it is cooked tender. It is important, turning and basting the meat halfway through cooking.

Beef and Tomato Casserole 1kg beef topside, 30ml oil, 50g chopped onions, 10g chopped garlic, 2 tablespoons plain flour, 425g can tomato polpa, 20g chopped celery sticks, 150ml red wine, 10g chicken bouillon, 3 bay leaves, seasoning.

METHOD Cut beef in 2cm cubes and fry in oil over high heat until well browned, remove from heat and transfer the meat into a casserole dish. Add the onion and garlic into the pan and cook for a while or until the onion is soft, then add flour and stir, put in the tomatoes, celery, red wine, chicken bouillon and bay leaves, season then bring to the boil. Pour over the beef and cover with a lid. Cook in a moderate oven until the beef is tender.

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Nazzareno Casha

Veal Cutlets Veal comes from young milk-fed immature calves. Veal must be well seasoned during cooking because it has a delicate tasteless flavour. The bones and trimmings of veal are useful for stock and gravies. Remember that veal cooks quicker then pork or lamb. Always serve veal well done Veal Cutlet with Cream sauce 180g veal cutlet, 20g butter, 60ml fresh cream, and seasoning.

METHOD

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Season and toss the cutlet into the flour, then fry veal cutlet in butter slowly in a sautĂŠ pan on both sides to a light golden colour. When it is cooked add fresh cream and simmer for a while then serve at once.

Veal Cutlet Old Fashioned 180g veal cutlet, 20g butter, 60ml Madeira sauce, 2 slices of fried aubergine, 10g flaked almonds, seasoning.

METHOD Season and fry the cutlets in butter. Fry the two sliced aubergine in the butter left in the pan, place on top of the cutlet the aubergines, arrange the cutlet on a serving plate and coat with Madeira sauce, and sprinkle flaked almonds on top.

Veal Cutlet with fine Herbs 180g veal cutlet, 2tablespoons herbs [finely chopped] 40ml white wine, 20g butter, 30ml meat gravy, seasoning.

METHOD Season the cutlet and fry in butter to a nice golden colour. When cooked remove from heat and place the cutlet on a serving plates. Keep warm.

Put white wine in the pan and bring to the boil and reduce by half. Then add the meat gravy and remove from heat, add herbs and a knob of butter and stir on low heat to bind well then pour over the cutlet.

Veal Cutlet Andelfingen 180g veal cutlet, 15g butter, 20g chopped onion, 1clove of garlic crushed, chopped parsley. 20ml meat gravy, 25g skinned unseeded tomatoes, 50ml red wine, and seasoning.

METHOD Season and flour the cutlet, fry in butter and place on a serving plate and keep warm. Fry slowly the chopped onion and the crushed garlic until soft, then add the tomatoes and chopped parsley and stir, add red wine and meat gravy, bring to the boil and simmer for few minutes, adjust seasoning and pour over the cutlet.

Veal Cutlet Maraschino 180g veal cutlet, 20g butter, 60ml Maraschino liqueur, 20ml meat gravy, glace cherries cut in half, seasoning.

METHOD Fry seasoned veal cutlet in butter on both sides to a light golden colour, place on a serving plate and keep warm. Then add Maraschino in the pan and reduce by half, add cut in half cherries with meat gravy, simmer for a while and pour over the veal cutlet.

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Veal cutlet Mrs. Rick style 180g veal cutlet, 5 button onions, 80g nut shape potatoes, 40g diced bacon, 15g butter, 15g shredded gherkins, 30ml thick veal gravy, seasoning.

METHOD Season the veal cutlet with freshly ground black peppercorns and salt. Fry in butter the veal cutlet and add the onions, potatoes and diced bacon, cook for a while, then add the thickened gravy, cover the sautĂŠ pan and simmer together slowly for 12minutes. When cooked arrange the cutlet on a serving plate, covered with the sauce and garnish with shredded gherkins

Veal Escalopes Veal Escalope is cut from the cushion, leg or fillet. A veal escalope should be flattening with a wooden mallet not more then 6mm in thickness. The average weight for a portion is 110g.

Veal escalope a` l`Anglaise 110g veal escalope, 15g slice cooked ham, 1egg, white breadcrumbs, 20g butter.

METHOD Cut the escalope, flatten, season and egg wash, coat with white breadcrumbs. Fry in butter to a nice golden colour on both sides. Garnish with grilled cooked ham and pour little brown butter on top.

Veal escalope Wiener schnitzel 110g veal escalope, 1egg, white breadcrumbs, 15g butter, 20ml oil, 1slice peeled lemon, parsley sprig.

METHOD Cut the escalope and flatten with a wooden mallet until quite thin. Season and dip the escalope in beaten egg and coat with breadcrumbs. Fry the escalope in hot butter and oil until brown and crispy on both sides.

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Arrange on a serving plate and place a slice of lemon on top of the escalope, garnish with parsley sprig. Serve green lettuce salad separately.

Veal escalope Vernaccia 110g veal escalope, 20g butter, 60ml dry white wine, chopped fresh chives, 10g chopped garlic, and seasoning.

METHOD Season and flour the escalope, fry in butter on both sides to a light golden brown colour, remove from the sauté pan and place on a serving plate, keep warm. Then put the pan on moderate heat and add chopped chives and garlic and cook for a while not browned, then add the dry white wine bring to the boil and simmer slowly for 1mintues. Pour over the escalope and serve at once.

Veal Escalope Portuguese 110g veal escalope, 100g skinned deseeded diced tomatoes, 15g chopped onion, 40ml white wine, 50ml Demi-glace sauce, chopped parsley.

METHOD Season and flour the escalope and fry in butter to a golden colour.

Remove from heat and place the escalope on a serving plate, keep warm.

Sauté chopped onions in butter left in the pan then add tomatoes and stir, add white wine and demi-glace sauce and reduce by half. Adjust season, add chopped parsley and pour the sauce over the escalope.

Veal escalope with Mushrooms 110g veal escalope, 80g fresh sliced mushrooms, 50ml Madeira wine, 40ml Demi-glace sauce, seasoning.

METHOD Season and flour the escalope, fry in butter and place on a serving plate, keep warm. Sauté` sliced mushrooms and add Madeira wine and demi glace sauce and reduce by half. Adjust seasoning and pour the sauce over the escalope.

Veal escalope Lucerne style 110g veal escalope, 15g thin slice Ememthal cheese, 10 finely chopped onions, 50ml white wine, chopped sage, seasoning.

METHOD Season and fry the escalope in hot butter to a golden colour on both sides, place on a serving plate, place the sliced Ememthal cheese on top of the escalope and keep at a side warm. Sauté finely chopped onions in butter left in the pan cook until soft, then add white wine and sage, season and simmer for a while. Pour the residue around the escalope and put under a very hot grill to melt the cheese.

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Nazzareno Casha

Veal Piccata Piccata Milanese For one portion, 2 small veal escalopes weighing about 60g each piece. 2 veal escalopes, 10mloil, 20g butter, 3g chopped parsley, 30mlwhite wine, METHOD Season and flour the escalopes, fry in oil and 5g of the butter to a golden colour. Add the wine and simmer gently. Place the escalopes on a serving plate with the cooking residue. With the remaining butter, coat with brown butter and sprinkle chopped parsley on top.

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Piccata al Marsala 2 veal escalopes, 30ml Marsala wine, 15g butter, 5ml cooking oil, and seasoning.

METHOD Season the escalopes, flour and fry in oil and butter, remove the veal escalopes when cooked and placed on a serving plate and keep warm at a side. Reduce Marsala wine in the same sautĂŠ pan by half, season and strain over the escalopes. You can thicken the gravy with a little flour and butter or blend little corn flour with water.

Saltimbocca alla Romana 2 veal escalopes, 2 slices of Parma ham 15g each, 2 fresh sage leaves, 15g butter, 20ml oil, 30ml white wine, and seasoning.

METHOD Place a slice of Parma ham and a sage leaf on each escalope, season and flour and fry in the oil. When cooked place the escalope on a serving plate and keep warm. Add the butter in the sautĂŠ pan then add the wine and bring to the boil and blend well with the butter. Strain and pour over the veal escalopes and serve.

Veal Piccata Villinger 2 veal escalopes, 1beaten egg, 25g sliced fresh mushrooms, 15g slice Ememthal cheese, 20ml oil, 15g butter, 30ml white wine, and seasoning.

METHOD Season the escalopes, flour and egg-wash and fry in hot oil to a golden colour. Place the escalopes on a serving plate and place the sliced Ememthal cheese on top. Make a reduction of butter and white wine, season and pour around the veal escalopes, then put under a very hot grill until the cheese melts and serve at once.

Veal Piccata Hollenburg 2 veal escalopes, 20g butter, 30g shredded Swiss cheese, 60ml white wine, chopped chives, paprika, seasoning.

METHOD Fry seasoned and floured escalopes in butter to a golden colour on both sides, place on a serving plate and sprinkle shredded cheese on top of the escalopes, then dust on top with paprika, keep at a side warm. Pour white wine in the left butter and bring to the boil and reduce by half, strain the residue and pour around the escalopes, then put under a hot grill until the cheese melts and garnish with chopped chives on top.

Veal Piccata Wilder Mann style 2 veal escalopes, 20g butter, 30g broccoli sprigs, 60ml Brandy, and seasoning.

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METHOD Season and flour the escalopes and fry in butter on both sides, then pour in the brandy and simmer for a while. Place the veal escalopes on a serving plate and pour over the residue on top, garnish with heated broccoli sprigs near the escalopes and sprinkle a pinch of nutmeg on top of the broccoli sprigs.

Nazzareno Casha

Medallions of veal Fillet These are small rounds cut from the fillet and are the same tournedos in shape. For each portion needed 2 medallions of veal fillet each weighing about 60g.

Veal Medallions Village Style 2 medallions of veal, 15g butter, 24g sliced fresh mushrooms, 50ml thick veal gravy, Âźof a teaspoon chopped tarragon, 30ml white wine, and seasoning.

METHOD

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Sauté` mushrooms in little butter season and keep at a side warm. Fry the medallions in butter and pour in the white wine and veal gravy with a little chopped tarragon, adjust seasoning and simmer for 3 minutes.

Arrange the medallions on serving plate and place the mushrooms upon each medallion, coat with the veal gravy and serve.

Veal Medallions with Cream sauce 2 veal Medallions, 30g butter, 50ml Brandy, 60ml fresh cream and seasoning.

METHOD Fry gently the medallions in butter until light golden colour on both sides.

Then pour in the brandy and let it reduce by half, stir in the cream, season and simmer for 2 minutes. Arrange the medallions on a serving plate and mask with the sauce. Decorated medallions with fresh parsley sprig.

Veal Medallions Summer Season 2 veal medallions, 30g butter, 20g finely julienne green peppers, 20g diced pumpkin, 60ml Red wine sauce, and seasoning.

METHOD Season and flour the medallions and fry to a golden colour in a sauté pan on both sides, when cooked keep at a side and keep warm. Sauté the julienne of green peppers in left butter and when it is soft add diced pumpkin and stir gently for a while, and remove from heat. Place the medallion on a serving plate and coat with boiled red wine sauce and garnish on top of each medallion with drained from fat the julienne of green peppers and diced pumpkin.

Veal Medallion Chef’s Mood 2 veal medallions, 30g butter, 60ml devilled sauce, 30g sliced artichokes, 10g red sweet pimentos finely julienne cut, 30ml Brandy, seasoning.

METHOD Season and fry the medallions in butter, when cooked add the brandy and reduce it all. Place the veal medallions on a serving plate and coat with boiled devilled sauce and garnish each medallion on top with sliced artichokes and julienne of red sweet peppers.

Veal Medallions Diners Taste 2 veal medallions, 30g stoned prunes, 60ml Demi-glace sauce, English mustard powder, chopped fresh sage, and seasoning.

METHOD Season the veal medallion with freshly ground black pepper, salt and English mustard powder than fry medallions on both sides in butter and place on a serving plate and keep warm. Boil up the demi-glace sauce and 70

add the cut in four the pitted prunes and simmer for a while. Cover the medallions with the sauce and garnish with fresh chopped sage on top of each medallion.

Veal Medallions Client Style 2 veal medallions, 30g butter, 30g finely sliced onions, 20g finely julienne carrot, 15g bacon julienne, 60ml spicy barbecue sauce, and seasoning.

METHOD Season the veal medallions and fry on both sides in butter and keep at a side warm. Sauté` onions in butter until soft and add the bacon and carrots and cook for few minutes, season and drain from fat. Place the mixture on a serving plate and arrange the veal medallions on top, coat with boiled barbecue sauce and garnish parsley sprig.

Veal Medallions Champignons 2 veal medallions, 30g butter, 30g sliced fresh mushrooms, 50ml thick veal gravy, and seasoning.

METHOD Season and flour the medallions and fry in a sauté` pan on both sides to a golden colour, when cooked keep at a side warm. Sauté fresh mushrooms in butter and add veal gravy and cook for a while. Arrange the veal medallions on a serving plate and pour over the sauce on top, garnish with ready prepared small olive shape potatoes.

Veal Medallions Clark Style 2 veal medallions, 30g butter, 60g cooked saffron rice, 1 small finely chopped onion, 1 skinned chopped tomato, 60ml Tomato sauce, seasoning and a fresh basil sprig METHOD Fry gently the medallions in a little butter and olive oil on both sides to a brown golden colour, and when cooked keep at a side warm. Sauté the onions in butter until soft, then add the rice and stir with a fork to separate the grains. Add the chopped tomatoes adjust seasoning and heat through on low heat. Arrange the rice on a serving plate and place the medallions on top, mask with boiled tomato sauce and garnish with basil sprig.

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Roast Loin of Veal Any Vegetable Garnish is suitable for this dish.

For six portions you need 1.25kg of veal loin METHOD Roast the veal loin meat in a moderate oven. Seasoned and placed in a dish on hot fat and basted frequently Oven temperature must be regulated according to the size of the meat.

Roast Veal with SautĂŠed Prunes 1.25kg loin of veal, 120g stoned prunes, 15g butter, 300ml veal gravy, and seasoning.

METHOD

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Roast the veal in normal way. When cooked, cut the veal in slices and arrange the meat on serving plates, garnish with sautĂŠed prunes in butter and cover the meat with veal gravy.

Roast Veal Festessen 1.25kg loin of veal, 400ml Festessen sauce, 12 small olive shape carrots, basil sprigs.

METHOD Season and roast the meat in usual way. Carve the meat when cooked and arrange on serving plates, coat with Festessen sauce and garnish with turned olive shape carrots and a sprig of fresh basil.

Roast Veal with Spicy Vegetables 1.25kg loin of veal, 400ml veal gravy, 1table spoon oil, 1small finely sliced onion, 1clove garlic crushed, 1 medium red pepper diced cut, 250g broccoli sprigs, 2 teaspoons Soya sauce, 5g chopped fresh chives, pinch of mixed spices, seasoning.

METHOD Season and roast the veal loin, when cooked keep at a side warm. Heat the oil in a frying pan and add onion, garlic, and stir-fry for 1 minute, add the red peppers and broccoli and cook for a while, add the Soya sauce and the chopped chives, put a pinch of mixed spices season and remove from heat and drain from fat. Carve the meat and arrange on serving plates, coat with veal gravy and garnish with spicy vegetables.

Roast loin of veal Pamela 1.5kg Loin of veal, 6 small Duchess Potatoes, 12 olive, shape carrots 300ml Madeira sauce and seasoning.

Season well the loin with freshly ground black pepper, salt and ground paprika. Roast the loin in a moderate oven and frequently basting the meat. When cooked cut the veal slices and arrange the meat on serving plates. Garnish with Duchess Potatoes and carrots, coat the meat with the boil sauce and serve.

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Grilled Lamb Cutlets or Chops Lamb is the animal when it is less than a year old. Lamb cuts for grilling are cutlets, and chops. For roasting leg, saddle, and shoulder. For stewing shoulder, and feet. Lamb cutlets for six persons use 12 cutlets each weighing about 80g. And chops are cut from the loin, 2.5cm thick weighing about 60g each.

Grilled Lamb Cutlets Rosemary 12 lamb cutlets, 300ml-lamb gravy, rosemary fresh or dried, seasoning.

METHOD Season the cutlets and grill to a brown golden colour on both sides. Boil the slightly thickened lamb gravy with rosemary and simmer for a while.

Arrange the cutlets on serving plates over lapping pour over the lamb gravy and garnish with straw potatoes and a fresh crispy parsley sprig.

Grilled Lamb Cutlets Albergo 12 lamb cutlets, 400ml Albergo sauce, fresh tarragon sprigs, fried onion rings, seasoning.

METHOD Season the cutlets and grill in normal way, keep warm at a side. Pour over on serving plates about 60ml of sauce on each plate and arrange the cutlets on the sauce, and garnish with fried onion rings and a fresh sprig of tarragon or Rosemarie on top.

Grilled Lamb Cutlets Lugano 12 lamb cutlets, 180g cooked quartered mushrooms, 60g lean diced bacon, 80g deep fried diced potatoes, and 300ml-Tomato sauce, seasoning.

METHOD Grill the cutlets in normal way and keep warm. SautĂŠ the bacon in little butter and stir gently the cooked mushrooms and deep fried potatoes, season. Arrange the cutlets on serving plates and garnish with the mixture around the cutlets. Serve the tomato sauce separately.

Grilled Lamb Cutlets Farmer’s Style 12 lamb cutlets, 300ml lamb gravy, 60g finely julienne carrots, 60g turnips, 60g celery stalks, 60g onions, 30g lean bacon, seasoning.

METHOD Season and grill the cutlets in usual way and keep at a side warm. Simmer in butter the carrots, turnips, celery, onions, and bacon. Arrange the mixture on serving plates and overlapping the cutlets on top, garnish with parsley sprig and serve lamb gravy separately.

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Grilled Lamb Cutlets Bruxelles 12 lamb cutlets, 300g Brussels sprouts, 300ml lamb gravy, 30g butter, 50g flaked almonds, seasoning.

METHOD Season and grill the lamb cutlets and keep warm. Melt the butter in a pan and sautĂŠ` the Brussels sprouts, drain from fat and arrange on serving plates about 50g on each plate, place the lamb cutlets resting on the sprouts and pour around lamb gravy garnish with chopped roasted flaked almonds on top.

Grilled Lamb Cutlets Commis Style 12 lamb cutlets, 300ml lamb gravy, 60 finely chopped onions, 60 finely julienne green peppers, ground paprika, and seasoning.

METHOD Season well the lamb cutlets with ground paprika and salt and grill in normal way, when cooked keep warm at a side. Simmer the chopped onions and green pepper in butter, arrange the cutlets on serving plates and garnish with simmered green peppers and onions on top. Serve the lamb gravy separately in a sauceboat.

Grilled Lamb Cutlets Tyrolian 12 lamb cutlets, 6 small grilled tomatoes, 90g fried onion rings, 300ml BĂŠarnaise sauce Season the lamb cutlets and grill in normal way and arrange on serving plates over flapping each other, garnish with grilled tomatoes and place French fried onion rings on top of the cutlets, serve BĂŠarnaise separately.

Grilled Lamb Cutlets with Sun dried Tomatoes 12 lamb cutlets, 180ml-meat gravy, 40g sun dried tomatoes parsley sprigs.

METHOD Season well the lamb chops and grill, but keep them underdone. Arrange the cutlets on serving plates and garnish with sun dried tomatoes. Pour a little meat gravy around the cutlets and serve with a sprig of parsley to decorate the dish.

Grilled Lamb Cutlets Mathias 12 lamb cutlets, 60g butter, 1 clove of garlic chopped, 1 teaspoon chopped parsley, 1 teaspoon chopped mint, 6 small grilled tomatoes for garnish.

METHOD

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Grill the lamb cutlets in normal way and keep at a side. Melt the butter and toss the chopped garlic and chopped herbs. Arrange the cutlets on serving plates and pour over the herbed butter, garnish with grilled tomatoes and straw potatoes.

Sauté Lamb Noisettes Lamb Noisettes is a slice of boned loin about 2.5cm thick nicely trimmed.

They can be sautéed or grilled. Usually two Noisettes served for one portion, weighing about 60g each.

Lamb Noisettes Florentine 12 lamb Noisettes, 300g cooked spinach leaves, nutmeg, 300ml Red wine sauce, and seasoning.

METHOD Season the Noisettes and sauté in butter to a nice golden brown colour.

Sauté the spinach leaves in little butter and season with a pinch of nutmeg, place on serving plates about 50g on each plate and arrange the lamb Noisettes on top and pour around the meat the boiled red wine sauce, garnish with chopped parsley on top.

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Lamb Noisettes Favourite 12 lamb Noisettes, 2eggs, fresh breadcrumbs, 90g bacon julienne, 120g sliced fresh baby mushrooms, 300ml Madeira sauce, seasoning.

METHOD Season and flour the Noisettes, then dip in the egg-wash and breadcrumbs.

Fry to a golden colour in oil and butter on both sides on moderate flame, then arrange on serving plates and garnish on top with sautéed` bacon julienne and mushrooms, decorate with a parsley sprig, serve Madeira sauce separately.

Lamb Noisettes Lacryma Christi 12 lamb Noisettes, 20g chopped garlic, 15g butter, 1tablespoon of olive oil, 300ml dry white wine and fresh chopped mint, seasoning.

METHOD Flour and season the lamb Noisettes and sauté in butter on both sides, add chopped garlic and pour in the dry white wine, cook until the wine reduce by half, remove from heat and arrange on serving plates the Noisettes and pour over the residue on top. Garnish with chopped fresh mint on top.

Lamb Noisettes Gran-Caruso 12 lamb Noisettes, 60g red pepper julienne, 50ml olive oil, chopped chives, 300ml Rose wine, seasoning.

METHOD Season the meat and fry in olive oil on both sides to a brown golden colour, then add the red peppers and cook for a while, then add the wine and simmer for few minutes. Arrange on serving plates and pour over the residue and chopped chives on top. Serve mint sauce separately.

Lamb Noisettes Francine 12 lamb Noisettes, 6 artichoke hearts [canned], 30g butter, 150ml red wine, 300ml lamb gravy, seasoning.

METHOD Season and sauté the lamb in a pan and when cooked keep at a side warm.

Then add the red wine in the same pan and reduce by half, then add the lamb gravy bring to the boil and simmer for few minutes. Arrange the lamb Noisettes on serving plates and pour over the gravy, garnish with prepared sautéed quartered artichokes around the lamb Noisettes.

Lamb Noisettes Marburger 12 lamb Noisettes, 240g cooked white noodles, 300ml Hongroise sauce, 90g chopped gherkins, seasoning.

METHOD 78

Season the Noisettes and sautéin butter in usual way and when cooked keep warm at a side. Toss gently the white noodles in butter and sprinkle a pinch of dried mixed herbs, season and arrange on serving plates, place lamb Noisettes on pasta and garnish with chopped gherkins on each Noisettes, and cover with the boiled Hongroise sauce.

Lamb Noisettes Soubise 12 lamb Noisettes, 300ml white onion sauce, chopped fresh mint, 12 small olive shape carrots, seasoning.

METHOD Season and sauté` the Noisettes in normal way, arrange on serving plates and mask with the onion sauce, sprinkle few chopped parsley on top, garnish with simmered in butter small olive shaped carrots.

Lamb Noisettes à l` Anglaise 12 lamb Noisettes, 2beaten eggs, fresh white breadcrumbs, 30g butter, oil and seasoning.

METHOD Season and flour the Noisettes, then dip in beaten eggs and then turn in the white breadcrumbs. Fry a nice brown on both sides in butter and oil, keeping the lamb Noisettes slightly underdone. Arrange on serving plates and pour a little browned butter on top. Garnish the dish with any desired vegetables.

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Roast Leg of Lamb Baker Style 1 leg of lamb weighing about 2.5kg, 2kg potatoes, 4 large onions, 120g butter, and seasoning. Serve for 6 persons.

METHOD Remove off excess fat from the leg, and season with salt and pepper.

Place thinly sliced onions and potatoes into a baking dish, and season with salt and freshly ground black pepper. Place the leg on top and pour over the melted butter, season the lamb and sprinkle few caraway seeds on top, add about 300ml of water and cook in a moderate oven temperature of 190°c. Basting frequently with the liquid is important. If the potatoes absorb all the juices add little gravy. Cooking time is about 90 minutes.

Roast Leg of Lamb with Mint sauce 2.5kg leg of lamb, 600ml-meat gravy, Mint sauce, 2kg potatoes, seasoning.

METHOD Clean the leg from excess fat and season well. Place the joint on a bed of rough cut onions, and roast the leg in a moderate oven temperature of 190°c 2 hours. When cooked remove the leg of lamb from the roasting pan and add 600ml of meat gravy and simmer for about 10minutes, then remove from heat and allow resting, skimming away all fat, and simmering again for few minutes and strain. Serve the carved leg of lamb, with gravy. Mint sauce placed in separate containers. Normally roast potatoes are served with roast leg of lamb.

Leg of Lamb Persillé 2.5kg leg of lamb, seasoning, and fresh breadcrumbs mixed with chopped parsley, French mustard.

METHOD Season the leg of lamb with salt and pepper and roast the joint in normal way. About ten minutes before it is cooked remove from the oven and brush the leg of lamb with French mustard and sprinkle with the 80

breadcrumbs mixed with chopped parsley and return to cooking to finish roasting. Garnish with grilled tomatoes and serve lamb gravy separately.

Boiled leg of lamb à l` Anglaise 1 leg of lamb weighing 2.5kg, 500g small shaped like château potatoes, 500g French beans, 1kg small turned potatoes, 60g capers, 125g butter and seasoning.

METHOD Remove excess fat from the leg and put it in a large pan of boiling water.

Cook gently and skimming regularly. Cook the carrots, beans and potatoes separately in salted water. When the meat is cooked prepare the caper sauce with melted butter a little stock and capers simmer together.

Serve the leg of lamb garnished with the vegetables and serve the sauce separately.

Pork Pork is the name of the meat of a young pig and always it must be cooked slowly and well cooked.

Pork Chop with Apple 1 pork chop per portion, weighing 180g each Pork chop with apples 1 pork chop, 1 apple, 15g butter, 50ml- white wine, lemon-juice, little sugar, and seasoning.

METHOD

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Season and flour the pork chop and fry slowly to a golden colour on both sides, when cooked, keep warm at a side. Peel the apple and cut in wedges and poach in butter, white wine, half a lemon juice and little sugar. Arrange the pork chop on a serving plate and garnish with the poached apples and a little light meat gravy around the chop.

Pork chop Edam Wolf 1 pork chop, 50ml white wine, 50g cooked shredded red cabbage, 60mlveal gravy, and parsley sprig.

METHOD Season and flour the pork chop and fry gently in oil and a little butter to a nice golden brown colour. Then pour in the white wine and let it reduce all.

Add veal gravy and simmer for a while, then keep at a side warm. Toss the cooked shredded red cabbage in little butter and season, then place the cabbage on a serving plate and arrange the pork chop on top and pour veal gravy over the meat. Garnish with a sprig of parsley.

Pork chop Hungarian style 1 pork chop, 60ml Hongroise sauce, 50g cooked white noodles, 10g butter, and seasoning.

METHOD Season and flour the pork chop, fry slowly in oil and a little butter on both sides. Toss gently the white noodles in butter, season and arrange on a serving plate, place on the pork chop and coat with Hongroise sauce and garnish with few finely julienne cut sweet pimentos on the chop.

Pork Chop Piquant 1pork chop, 15g butter, 1tablespoon olive oil, 60ml piquant sauce, and seasoning.

METHOD Season and flour the pork chop and fry slowly in butter and oil on both sides to a nice golden brown colour, when cooked arrange on a serving plate and mask the pork chop with the re-boiled sauce. Garnish with a fresh tarragon sprig.

Pork Chop a La` Nonna 1 pork chop, 1 egg, 15g butter, 1tablespoon oil, 60ml demi-glace sauce, and 15g red pepper strips, seasoning.

METHOD 82

Season and flour the pork chop and dip in egg- wash and breadcrumbs fry slowly the chop in butter and oil on both sides to a golden colour, when cooked keep at a side warm. Boil the demi-glace and pour onto the middle of the serving plate, arrange the pork chop on the sauce and garnish with the red peppers strips, and with fresh basil sprig on top.

Pork Chop Commis Style 1 pork chop, 15g cooked red kidney beans, 15g diced pumpkin, 50ml tomato sauce, chopped chives, seasoning.

METHOD Season the pork chop with freshly ground black pepper and salt and fry gently in oil and a little butter to a nice light brown colour, when cooked keep at a side warm. SautĂŠ the red kidney beans and pumpkin in little butter, and season. Arrange the pork chop on a serving plate and garnish on top with the sautĂŠ beans and pumpkin, pour around the meat the tomato sauce and sprinkle few fresh chopped chives on top.

Pork Chop with Herbed Noodles 1 pork chop, 1tablespoon olive oil, 30g butter, 60g cooked white noodles, and 60g Madeira sauce, seasoning.

METHOD Flour and season the pork chop and fry gently in olive oil and a little butter. SautĂŠ white cooked noodles in butter and stir gently fresh chopped basil, season, arrange on a serving plate the noodles and place over the pork chop and coat the chop with Madeira sauce, serve at once.

Pork Chop 1 pork chop, 30g butter, 1tablespoon olive oil, 1 slice of a lemon, 4 tablespoons brown sugar, 60ml tomato ketchup and 30ml water.

METHOD Fry the pork chop in oil and butter until golden brown on both sides.

Drain off all fat and place the slice of the lemon on top. Mix together the water, ketchup and sugar, then pour over the chop. Cover the pan with a lid and simmer slowly for 8-10 minutes, basting the chop during cooking occasionally. After 10 minutes cooking remove the lid, skim the sauce off any fat from the surface and continue simmer the chop until tender. Serve the chop with the sauce and garnish with a twisted lemon slice and a sprig of fresh Rosemary on top.

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Roast Loin of Pork All garnishes for pork chops are applicable to roast loin of pork. Pork loin is a whole or part of the ribs and it is very good in taste when roasted.

Boned and rolled roast loin of pork can be served cold and it is more digestible. For six portions you need about 1.5kg of pork loin. Cooking temperature190°c Time 1 hour per kilo.

Roast Loin of Pork English Style Season and roast the loin in a roasting dish, and when cooked carve the loin, and serve its own gravy. Apple sauce is always served with roast pork.

Roast Pork of Loin with Brussels sprouts Roast the loin in normal way, carve the loin and arrange on serving plates pour over pan gravy and garnish with parboiled well-drained Brussels sprouts.

Roast Loin of Pork with Red Cabbage Roast the loin and when cooked slice the loin, arrange on serving plates, served with pan gravy and braised red cabbage and olive shape roasted potatoes.

Roast Loin of Pork with Grilled Sausages Cook the loin in usual way, carve the meat and served with pan gravy and grilled pork sausages. Serve French mustard separately, Roast Pork of loin Gardener Season the loin with salt and paprika and roast the meat in a roasting dish, on a rough-cut vegetables, cook in a moderate oven. When cooked remove the loin and drain all fat from the dish and add beef stock about 84

600ml and let it reduce for about 15 minutes. Thicken the gravy with a little cornflour or arrowroot, then strain from a fine strainer. Carve the loin pork and place on serving plates and garnish with blanched finely julienne carrots and celery on top, pour meat gravy around the carved loin. Serve the extra gravy separately in a sauceboat.

Roast Loin of Pork with Prunes Bone out the loin of pork, Spread the boned joint on a board and sprinkle salt and pepper, and rub these into the meat. Spread the stoned prunes over the meat and roll up. Tie the joint in several places with a fine string to hold it in shape. Place the joint in a roasting tray and cook. When cooked let it stand for a while, carve the meat and serve with rich gravy and roast potatoes. It can be served cold with salad and hot jacket potatoes.

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Pork Fillet Pork fillet when roasted and garnished in the same way as loin of pork it is very pleasant. It is served with fresh cooked vegetables, potatoes and meat gravy. Cooking time per half a kilo is 30 minutes. Always be cooked right through, or else it may be harmful. Pork Fillet Mignons cut from the fillet, and .for six portions you need about two pork fillets, weighing about 500g each.

For each serving 2 mignons weighing about 60g each are suitable.

Pork Fillet Mignons Suburb 2 Pork fillets and 400ml Albergo sauce, seasoning.

METHOD Cut the mignons from the fillet. Season and fry gently in little butter and oil to a golden brown colour on both sides, when cooked keep warm at a side. Boil up the Albergo sauce and pour on serving plates about 50ml of sauce on each plate and arrange the pork fillet mignons on top, garnish with a sprig of broccoli.

Pork Fillet Mignons Calvados 2 pork-fillets, a pinch of dried sage, 2 tablespoons Calvados wine, 300ml fresh cream, 60ml thick beef gravy, 80g butter, seasoning.

METHOD Cut the fillets into mignons and season with salt and dried sage Fry gently in butter and a little oil when cooked remove from the pan and keep at a side warm. Put in the calvados wine in the pan and flambĂŠ, and then add the cream and the thick gravy and simmer for a while to the right consistency. Arrange the pork mignons overlapping each other and coat with the sauce. Serve herb buttered white noodles separately.

Pork Fillet Mignons Florentine 2 pork fillets, 300g cooked spinach leaves, 12 slices of Galbanino cheese 10g each slice, 300ml Tomato sauce, seasoning.

METHOD Cut the mignons from the fillets season and fry slowly in butter and little oil, when cooked keep warm at a side. Toss spinach in butter with a pinch of nutmeg and place about 50g on each plate, then put on top the spinach 2 pork mignons overlapping each other on each plate and place a slice 86

Galbanino on each piece of meat and coat with re-boiled tomato sauce, serve at once.

Pork Fillet Mignons Personal 2 pork fillets cut in mignons, 240g finely julienne carrots, 300ml-chive cream sauce, 60g finely julienne red pepper, and 60ml olive oil, seasoning.

METHOD Cut the mignons from the fillets and season with salt and powder English mustard, fry in olive oil and keep warm at a side. Toss carrots in little butter and place on the serving plates about 50g on each plate. Arrange the pork mignons on the carrots and coat with chive cream sauce, garnish on top with red pepper julienne.

Pork Fillet Mignons Chaplin Style 2 pork fillets, 300ml pimentos sauce, 360g cooked white noodles, pinch of mixed herbs, 10g butter, and seasoning.

METHOD Cut the pork mignons in usual way, season and grill on both sides, when cooked keep at a side warm. Toss gently the white noodles in butter and stir a pinch of mixed herb with the pasta, season and arrange on plates about 60g on each. Place on top the pork mignons overlapping each other and coat with boiled pimentos sauce. Garnish with a sprig of basil leaves.

Pork Liver 87

Pork liver can be cooked by sautĂŠing, frying, or by grilling. Avoid overcooking pork liver, otherwise it becomes dry and hard. For each portion you need about 125g of pork liver.

Pork Liver a` la` Anglaise 2 slices of pork liver each slice weighing 60g, 2 slices streaky bacon, 20g butter, and chopped parsley, seasoning.

METHOD Season and flour the liver fry in butter and a little oil and garnish with grilled bacon and chopped parsley. Pour over the fry butter on top.

Pork Liver Berlin Style 2 slices of pork liver, 2slices apple [not peeled] 1cm thick, 20g Frenchfried onion rings, 20g butter, seasoning.

METHOD Season and flour the liver. Fry in butter and garnish with grilled apple slices and fried onion rings. Pour little browned butter on top of the fried liver.

Pork Liver Citizen Style 2 slices of pork liver, 20g chopped onions, 60ml demi-glace sauce, and 4 small olive shape carrots, seasoning.

METHOD Season and flour the liver and fry in olive oil remove from pan and keep at a side warm. Fry the chopped onions in little butter and cook until soft, then add in the sauce and simmer for a while. Arrange the pork liver on a serving plate and coat with the demi-glace sauce, garnish with cooked olive shape carrots and a parsley sprig.

Pork Liver with fresh Herbs 2 slices of pork liver, 30g butter, chopped chives, chopped tarragon, seasoning.

METHOD Season and flour the liver and fry quickly in oil, remove the liver and arrange on a serving plate, melt the butter and toss fresh chopped herbs and pour over the pork liver and serve.

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Nazzareno Casha

SAUCES Sauce Espagnole For 2.5 litres of sauce 280g brown roux, 5litres brown beef stock, 125g carrots, 125g onions, 120g bacon, 200g tomato paste, sprig of thyme, bay leaves, 150 ml white wine, and seasoning.

METHOD Cut onions and carrots in a rough cut and sweat slowly with bacon in a pot, add thyme and bay leaves. Add tomato paste and moisten with white wine. Then add the roux and the warm brown stock and whisk until smooth. Bring to the boil and simmer slowly for two hours. Important, to kim the sauce frequently. Then pass the sauce through a strainer and cook again for another hour, adjust seasoning with salt and pepper and pass the sauce from a fine strainer.

Demi-Glace Sauce For 600 ml of sauce 600 ml brown beef stock, 600 ml Espagnole sauce.

METHOD Add brown stock with Espagnole sauce and bring to the boil. Simmer gently the quantity until it is reduced by half; skim the sauce while the sauce is reducing. Strain sauce the through a fine strainer adjust seasoning, cool down and store in a refrigerator until required.

BĂŠchamel Sauce 89

For 1.2 ml of sauce 100g butter, 90g plain flour, 1.2 ml milk, seasoning.

METHOD Make the roux with butter and flour, cook for few minutes slowly on gentle flame. Warm the milk and add into the roux slowly and form a smooth sauce. Bring to the boil and stirring is important to avoid burning.

Adjust seasoning with salt, little white ground pepper, and a pinch of nutmeg. Remove from heat and strain the sauce.

Cream Chicken Sauce [Suprème Sauce] For 1.2 litres of sauce 1.2litres chicken Veloute`, 1.2 chicken stock, 300 ml fresh cream, 150 ml mushroom liquor, 120g butter, seasoning.

METHOD Boil chicken stock, chicken Veloute`, and mushroom liquor on high flame until it is reduced by half. Stirring is important to avoid burning. Add the fresh cream slowly and remove from heat, blend in the butter and adjust seasoning, strain the sauce and it is ready when required.

Chicken Veloute` For 1.2 ml of sauce 90g butter, 80g plain flour, 1.2litres white chicken stock and seasoning.

Make white roux with butter and flour, then add warm chicken stock and stir constantly, bring to the boil and cook very slowly for about 25 minutes. Season the sauce with salt and pepper, remove from heat and strain the sauce.

Mornay Sauce For 600 ml of sauce 600ml Béchamel sauce, 2 egg yolks, 60ml fresh cream, 60g grated Parmesan cheese, and seasoning.

METHOD Bring Béchamel sauce to the boil and blend in the egg yolks and cream away from the heat. Mix grated cheese with the sauce, heat the sauce until it is thick, and do not let the sauce boil. Adjust seasoning and the sauce is ready for use.

Broccoli Sauce METHOD Make 600 ml of cream chicken sauce, bring to the boil, and add 60g – chopped broccoli, simmer for a while and season the sauce with salt, pepper and a pinch of nutmeg.

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Tomato Sauce For 1.2litres of sauce 1.2litres brown stock, 300ml tomato puree, 60g butter, 60g flour, 125g onions, 125g carrots, 125g celery, 60g bacon, 2 bay-leaves, thyme, salt & pepper.

METHOD Cut carrots, onions, celery, in rough-cut, fry slowly in butter until the onions are soft. Then add the bacon in rough cut strips, bay leaves, and a sprig of thyme. Add the flour and cook over low flame for few minutes, stirring constantly to avoid burning. Add the tomato puree and stir well.

Add the brown stock, stir and cover with a lid. Cook for 1 hour on very low heat. Strain the sauce and lightly add a pinch of sugar and a knob of butter. Adjust seasoning with salt and pepper. If the sauce is too thick add some stock as required.

Renagnes Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 40g butter, 80g chopped onions, 150 ml sparkling white wine, 50 ml Madeira wine, 120g chopped skinned unseeded tomatoes, ground paprika, salt & pepper.

METHOD SautĂŠ` chopped onions in butter and add the wine and let it reduce by half.

Add Madeira wine and Demi-glace bring to the boil and simmer on low heat for 20-30 minutes. Season the sauce with paprika, salt and pepper.

Remove from heat and strain the sauce, add the chopped tomatoes and a knob of butter, with the sauce.

Cream Sauce For 600 ml of sauce 600 ml BĂŠchamel Sauce, 150ml fresh cream, seasoning.

METHOD Add half of the cream with the sauce and reduce slowly as required consistency. Remove from heat and strain the sauce, add the rest of the cream and adjust seasoning.

Shrimps Sauce For 600 ml of sauce 600ml fish Veloute`, 150 ml fresh cream, 60g -peeled shrimps, 1 teaspoon ground paprika, 90g shrimp butter, seasoning.

METHOD

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Bring fish Veloute` to the boil and reduce slowly with cream and Paprika for 5-6 minutes. Remove from heat and strain the sauce, adjust seasoning and blend in the shrimp butter and the peeled shrimps.

N.B. Fish Veloute` is prepared like chicken Veloute` but with fish stock.

White Wine Sauce For 1.2litres of sauce 1.2litres, Fish Veloute`, 300 ml fish stock, 120g butter, 2 egg yolks, 50 ml white wine, seasoning.

METHOD Add the fish stock and white wine to the Veloute` and bring to the boil, continue cooking slowly on low heat by reducing the sauce by on third.

Remove the sauce from heat and add the egg yolk to thicken the sauce, stir in the butter, adjust seasoning and strain the sauce.

Soubise Sauce [Onion sauce] For 600 ml of sauce 250g sliced onions, 450ml BĂŠchamel sauce, 150ml cream, 30g butter, seasoning.

METHOD Blanch the sliced onions in little salted water, drain and then cook them in butter until they are soft. Add the BĂŠchamel sauce and bring to the boil and cook slowly for few minutes on very low heat. Pass the sauce through a sieve and boil up the sauce again. Remove from heat and stir in the cream and season well with salt and white pepper.

Lyonnaise Sauce For 600 ml of sauce 125g sliced onions, 60g butter; 150 ml white wine, 600 ml Demi-glace, and seasoning.

METHOD Toss the sliced onions in butter without colour the onions. Add the wine and reduce by half. Then stir in the Demi-glace, cook for a further 10-12 minutes. Adjust seasoning. This sauce can be served with meat dishes or vegetables.

Hot Devil Sauce For 600 ml of sauce 60g finely chopped onions, 20g butter, 150 ml white wine, 5g tomato paste, 600 ml Demi-glace sauce, Worchester sauce, Cayenne pepper.

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METHOD SautĂŠ` chopped onions in butter until soft, add the wine and let it reduce by half, then add the Demi-glace and tomato paste and cook for 6 minutes.

Adjust seasoning well with Worchester sauce and ground Cayenne pepper.

Black Pepper Sauce For 600 ml of sauce 1 carrot, 1 medium-sized onion, 1 chopped clove of garlic, 3 parsley stalks, 1bay leaf, pinch of dried thyme, 30g butter, 150 ml brown vinegar, 50 ml white wine, 5g crushed black pepper-corns, 750 ml Demi-glace sauce, seasoning.

METHOD Cut the vegetables in rough cut and sweated in butter with crushed peppercorns, garlic and herbs, well browned. Add the wine and vinegar and reduce almost completely. Stir in the demi-glace and bring to the boil, simmer very slowly on low flame for about 1 hour. Skim well all fat, strain and season lightly with salt and blend in a knob of butter to enrich the sauce.

N.B. Pepper sauce English style. Make the sauce as described and blend little red currant jelly.

For Game dishes, with pepper sauce.

Make the sauce as above but boiled up with game trimmings fried in butter.

Curry Sauce Madras For 600ml of sauce 30g butter, 30g plain flour, 60g chopped onions, 2 apples cored and chopped, 20g sultanas, 30g curry powder, 2 crushed clove of garlic, 1tablespoon tomato paste, 600l litres brown stock, 50 ml cream, seasoning.

METHOD SautĂŠ the onions in butter lightly browned. Sprinkle the flour, stir and cook for a while. Then add the curry powder, apples, sultanas and stir in the stock, add the tomato paste, garlic and season lightly with salt. Bring to the boil and simmer slowly on low heat, for about 45 minutes. Strain, adjust seasoning and finish the sauce with cream.

Hongroise Sauce For 600 ml of sauce

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40g chopped onions, 600 ml white wine, 600 ml chicken Veloute`, 10g paprika, 60g butter, seasoning.

METHOD SautĂŠ` the chopped onions in butter, then add the wine, paprika, and chicken Veloute`. Bring to the boil and reduce by half. Remove from heat and strain the sauce, season well with salt and pepper and blend in a knob of butter to enrich the sauce.

Herb Sauce For 600 ml of sauce 600ml supreme sauce, 150ml white wine, 2 Tarragon sprigs chopped, 1tablespoon chopped chives, 50g butter, seasoning.

METHOD Boil the wine with herbs, stir in the supreme sauce and simmer for about 20 minutes. Remove from heat, strain, adjust seasoning and beat in the butter to enrich the sauce. Garnish the sauce with chopped herbs.

Sauce Zingara For 600ml of sauce 30g butter, 20g chopped onions, 400 ml Demi-glace sauce, 150 ml tomato sauce, 40g sliced cooked mushrooms, 30g smoked ox tongue, 30g cooked ham, 150 ml white wine, seasoning.

METHOD SautĂŠ` chopped onions in butter, add white wine, bring to the boil and reduce by half. Add the demi-glace, and tomato sauce, cook for few minutes. Add julienne of tongue, ham and sliced mushrooms. Adjust Seasoning with salt, pepper and paprika. This sauce is usually served with poultry, pork, and veal.

Madeira Sauce For 600 ml of sauce 150ml Madeira Wine, 600 ml Demi-glace, 125g chopped onions, 30g butter, seasoning.

METHOD Fry slightly the chopped onions in butter, then add Madeira wine and reduce by half. Add the Demi-glace and bring to the boil and simmer for 5 minutes. Remove from heat season with salt and pepper, strain and stir in a knob of butter to enrich the sauce. This sauce can be served with beef, ham and pork.

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Remember, when wines used for sauces should first be reduced so the alcohol can evaporate, or else the sauce will taste acid.

Italian Sauce For 600 ml of sauce 125g chopped mushrooms; 60g diced cooked ham, 20g finely chopped onions, 150 ml white wine, 1 tablespoon olive oil, 150 ml tomato sauce, 600 ml demi-glace sauce, seasoning.

METHOD Sweat the chopped mushrooms in olive oil, and then add chopped onions and ham. Cook for a while and add the wine and reduce by half. Add the demi-glace, tomato sauce and little chopped basil, simmer to a good consistency. Adjust seasoning with salt and freshly ground black pepper.

Tarragon Sauce For 600 ml of sauce 250ml white wine, 650ml demi-glace sauce, Tarragon, and seasoning.

METHOD Bring to the boil the white wine and add 2 or 3 sprigs of Tarragon, leaves cover with a lid and simmer for 8-10 minutes. Pass the wine through a strainer and add the sauce and reduce to a good consistency. Finish the sauce with fresh chopped Tarragon leaves.

Piquant Sauce For 600 ml of sauce 60g chopped onions, 150ml red wine vinegar, 60g gherkins, 600ml demi Glacé sauce, 60g butter, and seasoning.

METHOD Sauté` the chopped onions in butter, then add the vinegar and reduce to nearly a quarter. Then add the demi-glace sauce, bring to the boil and simmer slowly for 15 minutes. Add julienne of gherkins and little chopped fresh parsley, remove from heat and adjust seasoning.

Bone Marrow Sauce For 600 ml of sauce 30g chopped onions, 250g beef marrow, 150ml red wine, 8 crushed peppercorns, pinch of dried thyme, 600 ml demi-glace sauce, 60g butter, seasoning.

METHOD Sauté` chopped onions in butter, add the wine and let it reduce by half.

Add crushed peppercorns and thyme. Stir in the demi-glace sauce and simmer slowly for about 15 minutes. Cut the beef marrows into dice cut

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and stir into the sauce and simmer slowly for further few minutes more.

Enrich the sauce with a knob of butter, and adjust seasoning.

Burgundy Sauce For 600 ml of sauce 900 ml demi-glace, 2 medium-sized chopped onions, 2 bay-eaves, .2litres Red wine, 12 crushed peppercorns, 150g butter, and seasoning.

METHOD Finely chop the onions and fry in butter. Then add the red wine, peppercorns and bay leaves and reduce by three fourths, then add the sauce and cook until the sauce is reduce by half. Strain the sauce from a fine strainer, adjust seasoning, and stir in 50g of butter into the sauce.

Mushroom Sauce For 450ml of sauce 600 ml Demi-glace sauce, 250g sliced fresh mushrooms, 300ml mushroom stock, 60g butter, and seasoning.

METHOD Reduce the demi-glace and mushroom stock to 450 ml. Sauté` sliced mushrooms in little butter, add the cooked mushrooms to the sauce, remove from heat, adjust seasoning and enrich with a knob of butter.

Anchovy Sauce For 300 ml of sauce 300 ml Béchamel sauce, 3 anchovy fillets, 60g anchovy butter and seasoning.

METHOD Boil up the Béchamel sauce and add the chopped anchovy fillets. Remove from heat and blend the anchovy butter with the sauce, adjust seasoning and strain the sauce.

Provincial Sauce For 600 ml of sauce 500g skinned unseeded chopped tomatoes, 100ml olive oil, 15g chopped garlic, 1 tablespoon chopped parsley, seasoning.

METHOD Fry chopped tomatoes in olive oil until soft, then add the chopped garlic, little salt and pepper. Simmer the sauce for about 20 minutes with a lid on the pan. This sauce can be served with, fish and egg dishes.

Chasseur Sauce For 450 ml of sauce

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600 ml Demi-glace sauce, 30g chopped onions, 250g sliced mushrooms, 300 ml white wine, 250g chopped unseeded tomatoes, 30g butter, 1 tablespoon chopped parsley, 1 teaspoon chopped tarragon, seasoning.

METHOD Sauté` chopped onions in butter until soft, add sliced mushrooms and cook for few minutes more. Add the wine and let it reduce by half, add the demi Glacé and chopped tomatoes. Bring to the boil and simmer for 15 minutes. Remove from heat, adjust seasoning and garnish the sauce with chopped parsley and tarragon.

Red wine Sauce For 600 ml of sauce 600ml demi-glace sauce, 30g diced carrots, 90g chopped onions, 200 ml red wine, 20g butter, 2 bay leaves, 6 peppercorns, seasoning.

METHOD Fry onions and carrots in butter till lightly brown colour. Add bay leaves, peppercorns, and red wine, stir and reduce by half. Add demi-glace sauce and cook for 20 minutes. Adjust seasoning and remove from heat, strain and blend a knob of butter to enrich the sauce.

Champagne sauce For 600 ml of sauce 600ml Demi-glace sauce, 125ml Champagne, 30ml Brandy, and seasoning.

METHOD Boil the sauce with champagne and simmer for 20 minutes, strain and flavour the sauce with Brandy. To enrich the sauce, blend in a knob of butter.

Chef Wicky Sauce For 600 ml of sauce 600 ml red wine sauce, 60g peeled shrimps, 30g butter, 2 crushed cloves of garlic, 20g gherkins julienne, 1 juice of a lemon, 30 ml fresh cream, seasoning.

METHOD Sauté` the gherkins in butter with crushed clove of garlic, add red wine sauce bring to the boil and simmer very slowly for 15 minutes. Stir in the lemon juice and shrimps. Remove from heat, adjust seasoning and enrich the sauce with cream.

Habitant Sauce For 600 ml of sauce 97

600ml Madeira sauce, 30g chopped onions, 80g diced calf’s liver, and 20g butter, 1 teaspoon chopped chives, seasoning.

METHOD SautĂŠ` chopped onions in butter, stir in the diced liver and cook for a while.

Add the sauce and bring to the boil and simmer on low heat for 5 minutes.

Remove from heat and season well with freshly ground black pepper and salt. Garnish the sauce with chopped chives. This sauce can be served with poached egg dishes.

Caper Sauce 250g butter, 1 juice of a lemon, 20g capers and seasoning.

METHOD Melt the butter on low heat, add the lemon juice and capers, cook for few minutes without burning the butter. Adjust seasoning slightly with salt and pepper. Serve this sauce with shallow fried fish.

Basle Sauce For 600 ml of sauce 600ml Demi-glace sauce, 100ml red wine, 1 crushed clove of garlic, 1teaspoon mustard powder, Worcestershire sauce, 40g anchovy butter, seasoning.

METHOD Reduce red wine with garlic by half, add demi-glace and bring to the boil and simmer slowly for 15 minutes. Adjust seasoning with mustard powder, salt and a dash of Worcestershire sauce. Remove from heat, strain the sauce and beat in the anchovy butter.

Celery Sauce For 600 ml of sauce 600ml cream sauce, 100ml chicken stock, 80g finely chopped celery, and chopped parsley, seasoning.

METHOD Cook celery in chicken stock until the stock is reduced nearly all. Then stir in the cream sauce, bring to the boil, simmer for few minutes, adjust seasoning with little salt and pepper. Remove from heat and beat a knob of butter and garnish with chopped parsley.

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Sauce Maltase 450 ml Hollandaise sauce, 1 blood of orange juice, grated orange peel.

METHOD Blanch the grated orange peel in little a boiling water, drain well, and add the orange peel with the Hollandaise sauce flavoured with blood orange juice.

Hollandaise sauce 3 egg yolks, 250g butter, 3 tablespoons cold water, 1-teaspoon lemon juice.

METHOD Melt the butter, it should only be warm. Place the egg yolks and water in a basin and place in a Bain-Marie. The Bain-Marie must be over very low heat. By using a whisk beat the eggs rapidly until it forms thick and foamy. Remove from heat and beat in the melted butter slowly at a time.

Add the lemon juice and season with little salt and white pepper. Keep the sauce warm, ready when needed.

BĂŠarnaise Sauce 1 chopped small onion, 2 tablespoons brown vinegar, 6 crushed peppercorns, 250g butter, 3 egg yolks, 1 teaspoon lemon juice, and half teaspoon chopped tarragon.

METHOD Put chopped onion, vinegar and peppercorns in a saucepan and put on a moderate heat reduce until the vinegar has almost completely evaporated.

Pass the mixture through a fine strainer. Place the egg yolks and the mixture in a basin and place in a bain-marie. Make sure that the bainmarie is on low heat. By using a whisk beat the eggs rapidly until it comes thick and foamy.

Remove from heat and start beat in the melted butter little at a time. Make sure the butter should be lukewarm. When the sauce is ready add the lemon juice and fresh chopped tarragon.

Lobster Sauce For 600 ml of sauce 600 ml fish Veloute`, 150 ml fresh cream, 125g lobster butter, 1 teaspoon paprika, 40g diced lobster meat, seasoning.

METHOD

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Boil up the fish Veloute` and paprika. Put on low heat and stir in the cream and simmer for few minutes. Remove from heat adjust seasoning and beat in the lobster butter and stir in the diced lobster meat . Serve with poached salmon steaks.

Hawker Sauce For 600 ml of sauce 600ml Tomato sauce, 30g cut in strips pickled gherkins, 1 teaspoon anchovy paste, 60g chopped mushrooms, 15g butter, chopped fresh basil, seasoning.

METHOD Sauté` chopped mushrooms in butter, drain off fat, add the tomato sauce and one-half of a teaspoon chopped basil. Bring to the boil and simmer gently for 5-6 minutes. Remove from heat and stir in the anchovy paste and adjust seasoning. Garnish the sauce with julienne of gherkins. Serve with pork chops, and mutton chops.

Knighthood Sauce For 600 ml of sauce 600 ml suprème sauce, 30 ml fresh cream, 60g cooked ham julienne, 100g sliced mushrooms, 15 butter, dash of Worcestershire sauce, chopped parsley, ground paprika, seasoning.

METHOD Fry lightly the sliced mushrooms in butter, drain fat and add suprème sauce, sprinkle a pinch of paprika, stir and bring to the boil and simmer for few a minutes. Add ham julienne and chopped parsley, bring to the boil and remove from heat. Season the sauce with little salt, pepper and a dash of Worcestershire sauce and stir in little fresh cream to enrich the sauce. Serve with chicken breast and veal dishes.

Festessen Sauce For 600 ml of sauce 600 ml red wine sauce, 60g skinned unseeded chopped tomatoes, 30g chopped garlic, 15g butter, chopped fresh tarragon, 1 teaspoon ground English mustard, seasoning.

METHOD Sauté` chopped garlic in butter until soft, then add the chopped tomatoes and cook for a while. Add the sauce, bring to the boil and simmer for 5 minutes, season well. Add powdered mustard blended with little water and stir into the sauce. Remove from heat and garnish with chopped tarragon and stir in a knob of butter to enrich the sauce. Serve the sauce with Tournedos of beef.

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Diner Sauce For 600 ml of sauce 600 ml cream sauce, 30ml fresh cream, 40g sliced artichokes hearts, 20g chopped red sweet pimentos, 15 butter, pinch of curry powder, seasoning.

METHOD Sauté` sliced artichokes in butter, sprinkle little curry powder and add cream sauce. Bring to the boil and simmer for few minutes on very low heat. Remove from heat and stir in, well-drained chopped pimentos, adjust seasoning and blend in little fresh cream with the sauce. Serve with poached fish dishes.

Swiss Alps Sauce For 600 ml of sauce 600ml suprème sauce, 1 tablespoon of Horseradish sauce, 1 juice of a lemon, grated lemon peel, 1 tablespoon of Kirsch and chopped chives, seasoning.

METHOD Simmer orange juice and Kirsch for a while, add the horseradish sauce and suprème sauce bring to the boil and simmer on very low heat for few minutes. Strain the sauce, adjust seasoning and garnish with blanched grated lemon peel and chopped chives. Serve with Sauté` veal escalopes

Mint Sauce 90g fresh chopped mint, 30g sugar, 450ml vinegar, and 250ml water.

METHOD Pour vinegar over chopped mint, add water and sugar, stir and leave it to Stand in chiller. Serve mint sauce with hot or cold roast lamb or mutton.

Florine Sauce For 600 ml of sauce 600ml demi-glace, 2 tablespoons red currant jelly, 60 ml Port-wine 30g Sultanas, julienne of orange peel and seasoning.

METHOD Red currant jelly boiled down in Port-wine. Add demi-glace and simmer slowly for 10 minutes. Remove from heat and pass the sauce through a strainer, adjust seasoning and garnish the sauce with blanched julienne orange peel and sultanas. Serve this sauce with roast duck.

Spicy Barbecue Sauce For 600 ml of sauce

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450 ml demi-glace, 200ml tomato sauce, 2 tablespoons Worcestershire sauce, dash of Tabasco sauce, 2 tablespoons brown sugar, seasoning.

METHOD Put Worcestershire sauce, Tabasco sauce, and brown sugar in a pan on high heat, stir the mixture for a while, add the demi-glace and the tomato sauce, bring to the boil and simmer for 10-12 minutes. Remove from heat, adjust seasoning and strain the sauce. You can serve this sauce with chicken, pork or with vegetables dishes.

Old Village Sauce For 600 ml of sauce 100ml Fish stock, 500ml white wine sauce, 30g carrots julienne, 30g leek julienne, 20g celery stalks julienne, 30g butter, seasoning.

METHOD SautĂŠ` carrots, leeks, and celery in butter without colouring the vegetables.

Then add the fish stock and cook until the vegetables are tender. Add white wine sauce, bring to the boil and simmer on very low heat for 10 minutes. Remove from heat, adjust seasoning and beat a knob of butter with the sauce. You can serve this sauce with poached fillets of sole.

Venus Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 100 ml Red wine, 20g butter, 30g chopped onions, 15g chopped garlic, 1 teaspoon horseradish sauce, 30g diced cooked ham, pinch of mixed herbs, chopped parsley, seasoning.

METHOD SautĂŠ` chopped onions and garlic in butter, slightly browned. Add the red wine and let it reduce by half. Add mixed herbs and horseradish sauce, after add the demi-glace sauce, stir and bring to the boil. Simmer the sauce for 15 minutes on low flame. Remove from heat and strain the sauce through a fine strainer. Adjust seasoning and garnish the sauce with chopped parsley and diced cooked ham.

Gilbert Sauce For 600 ml of sauce 600 ml demi-glace sauce, 15g butter, 50g finely chopped onions, 25g gherkin julienne, 100 ml white wine, pinch of ground cayenne pepper, 1tablespoon lemon juice, seasoning.

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METHOD Sauté` chopped onions in butter until soft, add the wine and let it reduce by half. Stir in the demi-glace and a pinch of cayenne pepper, bring to the boil and simmer on low heat for 10 minutes. Remove the sauce from heat and strain. Stir in the gherkin julienne, and lemon juice. Adjust seasoning and bring to boil. You can serve this sauce with sauté escalope of veal.

Classical sauce For 600 ml of sauce 600 ml chicken Veloute`, 20 ml fresh cream, 15g butter. 80g fresh sliced baby mushrooms, 1 tablespoon Brandy, finely julienne skinned unseeded tomatoes, chopped fresh chives, seasoning.

METHOD Cut baby mushrooms in quarters and sauté` in butter. Drain all fat, pour in the Brandy and let it reduce almost all. Then stir in the Veloute and cook slowly for few minutes. Add the tomato julienne and a pinch of chopped chives. Adjust seasoning, remove from heat, blend fresh cream with the sauce and served with poached chicken breast.

Proud Mary Sauce For 600 ml of sauce 600ml demi-glace, 100 ml Marsala wine, 15g butter, 40g chopped onions, 50g cooked chopped spinach leaves, seasoning.

METHOD Fry in butter the chopped onions slightly brown in colour. Drain all fat and add Marsala wine and reduce by half. Stir in the demi-glace sauce, bring to the boil and simmer slowly for 10 minutes. Remove from heat and strain the sauce from a fine strainer, adjust seasoning with salt and freshly ground black pepper. Bring to the boil and garnish the sauce with chopped spinach.

Sage Sauce For 600 ml of sauce 600 ml demi-glace sauce, 30g chopped onions, 20g chopped leeks, fresh chopped sage, 20g butter, 100 ml dry white wine, seasoning.

METHOD Make a reduction of white wine, chopped sage, onions and leeks by half.

Add the demi-glace, bring to the boil and simmer very slowly on low heat for 15 minutes. Remove from heat and strain the sauce, blend well the butter and season well. You can serve this sauce with roast turkey breast.

Scotch Sauce 103

For 600 ml of sauce 600ml Béchamel sauce, 150ml white chicken stock, 2 sieved hard boiled eggs, 20g butter, and seasoning.

METHOD Add chicken stock with béchamel sauce and bring to the boil by stirring constantly to avoid burning. Simmer for few minutes on very low flame.

Remove from heat and strain the sauce from a fine strainer. Blend, in well, the butter and than mix in the sieved hardboiled eggs with a wooden spoon. Adjust seasoning with salt and ground white pepper. You can serve this sauce with steam fresh vegetables or pasta dishes.

Old Woman Sauce For 600 ml of sauce 600 ml veal Veloute`, 60g skinned chopped unseeded tomatoes, 60g cooked ham julienne, 20g cooked chopped spinach, pinch of paprika, seasoning.

METHOD Bring to the boil the veal Veloute`, season with a pinch of ground paprika and simmer for a while. Remove from heat and stir in the tomatoes, ham and chopped spinach. Adjust seasoning and you can serve this sauce with pasta dishes.

Bishops` Sauce For 600 ml of sauce 600 ml supreme sauce, 1 tablespoon chopped chives, 40g julienne cooked chicken breast, 50g sliced cooked mushrooms, 2 tablespoons Vodka, 15g butter, seasoning.

METHOD Sauté` chopped chives, mushrooms and cooked chicken julienne in butter, pour in the vodka and simmer for a while, stir in the sauce and bring to the boil and cook slowly for few minutes. Remove from heat and adjust seasoning as desired. Serve the sauce with freshly made pasta dishes or poached eggs.

Albergo Sauce For 600 ml of sauce 600 ml white wine sauce, 15g butter, 40g unseeded skinned diced tomatoes, 30g cooked sliced mushrooms, 20g gherkins julienne, 1 teaspoon chopped chives, seasoning.

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Sauté chopped chives in butter until soft and add the white wine sauce, bring to the boil and simmer for 10 minutes. Add the diced tomatoes, mushrooms and gherkins, adjust seasoning and blend into the sauce little fresh cream to enrich the sauce.

Truffle Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 1tablespoon truffle essence, 60 ml Madeira wine, 5g finely cut diced truffles, seasoning.

METHOD Bring to the boil demi-glace sauce with truffle essence, flavoured with Madeira wine, simmer slowly for 10 minutes. Pass the sauce through a fine strainer, adjust seasoning and garnish with diced truffles. You can serve truffle sauce with beef fillet tournedos and chicken sautéed.

Harbour Sauce For 600 ml of sauce 600ml Suprème sauce, 1 tablespoon finely chopped chives, 15g butter, 60g sliced and cut in strips smoked salmon, seasoning.

METHOD Slightly sauté` the chopped chives in butter until soft. Add the sauce suprème and bring to the boil, simmer slowly on gently heat for few minutes. Adjust seasoning and garnish the sauce with cut in strips smoked salmon before serving. You can serve this sauce with freshly made pasta or poached fillet of sole.

Parsley Sauce For 600 ml of sauce 600 ml of chicken Veloute`, 1 tablespoon of finely chopped fresh parsley, 10g butter, seasoning.

METHOD Prepare chicken Veloute` in normal way, remove from heat and strain the sauce. Then stir in the chopped parsley and butter to enrich the sauce.

Season as desired. You can serve this sauce with poached egg dishes.

King Jokers` Sauce For 600 ml of sauce 600 ml Demi-glace sauce, 50g chopped onions, 15g butter, 100 ml Port wine, 60g cooked chopped chicken livers, 50g sliced cooked mushrooms, 15g blanched sultanas, ground English mustard, freshly ground black pepper, and salt.

METHOD

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Sauté` chopped onions in butter without colouring. Add the wine and reduce by half. Pour in the demi-glace sauce and bring to the boil, then simmer slowly for 10 minutes. Remove the sauce from heat and season with a pinch of ground English mustard, ground black pepper and salt.

Garnish the sauce with cooked chicken livers, mushrooms and sultanas.

Bring to the boil again the sauce and it can be served with roast loin of pork or roasted duck.

Butler Sauce For 600 ml of sauce 300 ml curry sauce, 300 ml suprème sauce, 15g butter, and 20g chopped green peppers, 20g chopped red peppers, 30g cooked peeled shrimps, 50 ml Gin, 30 ml fresh cream, seasoning.

METHOD Fry slowly the green and red peppers in butter until soft. Drain all fat and add the curry sauce and the suprème sauce blend well with a wooden spoon the two sauces and bring to the boil and simmer slowly for 10 minutes. Flavour the sauce with the Gin, adjust seasoning and garnish the sauce with cooked shrimps. Remove from heat and stir in the fresh cream to enrich the sauce. You can serve this sauce with poached Halibut steaks.

Pumpkin Sauce For 600 ml of sauce 500g rough cut pumpkin, 100g chopped onions, 15g butter, 2 tablespoons plain flour, 600 ml chicken stock, 2 bay-leaves, 50 ml fresh cream, pinch of nutmeg, seasoning.

METHOD Sauté` slightly the chopped onions in butter, then add pumpkin chunks and cook for a while covered with a lid, stir into slowly the flour and add slowly the boiled chicken stock, stir until it form a sauce. Add bay leaves and a pinch of ground nutmeg; simmer slowly the sauce for 20 minutes.

Stirring is important while cooking to avoid burning. When ready adjust seasoning and pass the sauce through a strainer. Bring to the boil again the sauce, remove from heat and blend in the fresh cream to enrich the sauce. This sauce can be served with grilled pork fillet mignons.

Casino Sauce For 600 ml of sauce 600 ml demi-glace sauce, 1 tablespoon chopped chives, 30g chopped onions, 15g butter, 30 ml brown vinegar, 40g chopped skinned unseeded 106

tomatoes, 40g finely chopped cooked mushrooms [duxelles], 15g small capers, chopped parsley, seasoning.

METHOD Sauté` chopped chives and onions in butter until soft, moisten with vinegar and add the demi-glace, bring to the boil and simmer for 15 minutes. Add the chopped tomatoes, capers, mushrooms and chopped parsley, stir and adjust seasoning with salt and freshly ground black pepper. Remove from heat and this sauce can be served with beef tournedos or beef Sirloin steaks.

Preti Sauce For 600 ml of sauce 600 ml suprème sauce, 50g julienne cut yellow peppers, 60g cooked peeled prawns, 1 tablespoon chopped chives, 15g butter, 50 ml fresh cream, 50 ml Vodka, seasoning.

METHOD Slightly sauté` chopped chives in butter, add yellow peppers and cook until soft. Add Vodka and reduce nearly all, stir in the sauce, bring to the boil and simmer on low heat for few minutes. Add the cooked prawns, adjust seasoning and remove from heat. Blend in the fresh cream to enrich the sauce and is ready to use. Serve this sauce with poached chicken breast or Sauté` Medallions of veal.

Grand Hugo Sauce For 600 ml of sauce 600 ml demi-glace sauce, 50 ml Madeira wine, 60g chopped onions, 15g butter, 60g sautéed quartered mushrooms, 1 teaspoon crushed black pepper corns, 60 ml fresh cream, pinch of cayenne pepper, salt.

METHOD Sauté` chopped onions in butter slightly brown. Add crushed peppercorns and Madeira wine reduce for a while and stir in the demi-glace, bring to the boil and simmer on low heat for 10 minutes. Season the sauce with a pinch of cayenne pepper and salt. Remove from heat and strain the sauce.

Garnish the sauce with sautéed mushrooms, bring to the boil again the sauce, remove from heat and enrich the sauce with fresh cream.

Bush walker Sauce For 600 ml of sauce 1 medium size carrot, 2 medium firm green marrow, 2 tablespoons olive oil, 20g chopped onions, 1 green pepper cut in strips, 1 tablespoon plain flour, 40g skinned unseeded chopped tomatoes, 1 teaspoon chopped fresh

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basil, 2 tablespoons tomato paste, 650 ml chicken stock, pinch of sugar, seasoning.

METHOD Cut carrot, green pepper and marrow into julienne and blanch them in butter until soft. When ready drain from fat and keep at a side. Fry chopped onions in olive oil slightly brown, add chopped tomato, basil and stir in the flour and cook for a while. Add tomato paste and chicken stock and a pinch of sugar, stir and bring to the boil, then simmer the sauce slowly for 20 minutes. Adjust seasoning and garnish the sauce with the blanched vegetables. If needed thick the sauce with a little corn - flour.

Red Sweet Pimentos Sauce For 600 ml of sauce 200g can red sweet pimentos, 15g chopped onions, 10g butter, 1tablespoon plain flour, 1 bay leaf, 600 ml vegetable stock, 1 teaspoon chopped fresh basil, seasoning.

METHOD Fry chopped onions in butter until soft, add the sweet pimentos, bay- leaf and chopped basil and cook for few minutes. Sprinkle the flour on top and stir in the vegetable stock, bring to the boil and simmer slowly for 15 minutes. Adjust seasoning and pass the sauce through a strainer or use a blending machine. Bring the sauce to the boil again, remove from heat and the sauce is ready to use.

Mushroom Bolognaise Sauce Serves 4-6 persons 2 tablespoons of oil, 1 chopped medium onion, 1 clove of garlic crushed, 750g minced lean beef, 250g sliced baby mushrooms, 100 ml red wine, 300 ml beef stock, 2 tablespoons tomato paste, 2 bay-leaves,1 tablespoon cornflour, seasoning.

METHOD Heat oil in a pan, add onions and garlic, stir on medium heat until the onions are soft, add minced beef and cook until brown. Put in mushrooms, wine, and tomato paste, cook for a while and add the beef stock and bay leaves. Bring to the boil and simmer slowly for 20-25 minutes. Blend the corn flour with little water and stir into the sauce, cook for further few minutes adjust seasoning and the sauce is ready to use. You can serve this sauce with freshly made fettuccine or your choice of pasta.

Carrot Sauce For 600 ml of sauce

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5 medium carrots [rough cut], 650 ml white chicken stock, 1 small onion, 2 bay leaves, 60 ml fresh cream, seasoning.

METHOD Cook carrots and sliced onion and bay leaves in chicken stock until tender.

Remove from heat and rub all ingredients through a sieve. Bring to the boil again the sauce, remove from heat, season well and finish the sauce with fresh cream.

Basil Cream Sauce 15g butter, 1 clove garlic, crushed, 1 tablespoon plain flour, 180 ml milk, 125 ml cream, 2 tablespoons chopped fresh basil, 1 tablespoon grated parmesan cheese, seasoning.

METHOD Toss garlic in butter until soft, stir in the flour and cook slowly for a while. Remove from heat and gradually stir in the combined milk and cream. Bring to the boil and simmer slowly until the sauce thickens to the right consistency. Remove from heat, stir in the chopped basil and cheese.

Adjust seasoning as desired. This sauce can be served with vegetable dishes.

Reef Club Sauce For 600 ml of sauce 600 ml fish Veloute`, 60g cleaned clams, 40g cooked quartered baby mushrooms, 20g diced cucumber, 10g chopped green pepper, 10g chopped red pepper, 1 clove garlic, crushed, 15g butter, 1 tablespoon Brandy [for flavour], seasoning.

METHOD SautĂŠ` clams and garlic in butter, add cucumbers, mushrooms, red and green peppers and cook for a while. Drain fat and stir in the fish Veloute`.

Bring to the boil and simmer the sauce for few minutes. Remove from heat, adjust seasoning and stir in the Brandy and a little fresh cream to enrich the sauce.

Lemon Sauce 500 ml water, 2 chicken stock cubes, 1 piece lemon rind [5cm], 150 ml lemon juice, small piece ginger [2.5cm], 120g brown sugar, 3 shallots chopped, 1.5 tablespoons corn flour, salt and pepper.

METHOD Put water, chicken cubes, salt, pepper, lemon rind, lemon juice, peeled sliced ginger and brown sugar in a pan. Bring to the boil, reduce heat and simmer for 5-6 minutes. Remove from heat and strain. Blend the corn

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flour with water and add to the sauce, bring to the boil and stir until the sauce thickens, simmer gently for 5 minutes on very low flame. When ready stir in finely chopped shallots. Serve this sauce separately with deep fried fish.

Chili Plum Sauce 2 tablespoons oil, 1 clove garlic, half a teaspoon grated ginger, 1 small onion, 170 ml bottle plum sauce, half a teaspoon Chilli sauce [bottle], 1chicken stock cube, 80 ml water, 2 tablespoons Soy sauce [bottle], 1 tablespoon corn flour.

METHOD Fry crushed clove garlic in oil not to brown. Add ginger and chopped onion and cook gently on low flame for 1 minute. Remove from heat, add plum sauce and chili sauce, stir until combined. Add dissolve chicken stock cube in water, Soy sauce and corn flour. Return pan to heat and stir until the sauce boils and thickens. Strain the sauce and it can be served with pork ribs.

Apple Sauce A sweetened apple puree seasoned with ground cinnamon. It is served with roast pork and duck.

Bread Sauce 60g fresh white breadcrumbs, 450ml milk, 1 small onion stuck with four cloves, 150ml cream, 30g butter, salt & pepper.

METHOD Boil slowly the milk with the onion, salt and pepper for 10 minutes.

Remove the onion and stir in the breadcrumbs and cook, stir occasionally for a further 8-10 minutes. Remove from heat and finish the sauce with butter and cream. You can serve this sauce with roast chicken and game birds.

Mint Sauce 90g freshly chopped mint, 30g sugar, 450ml vinegar, 300ml water.

METHOD Pour vinegar over chopped mint and let it stand for 30 minutes. Add water and sugar, stir and leave to stand in a chiller. Serve mint sauce with cold or hot roast mutton or lamb.

Horseradish Sauce

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450ml whipped cream, 3 tablespoons grated radishes, a pinch of sugar, sa lt and paprika, 2 tablespoons white vinegar, 1 teaspoon ready made English mustard, 60g fresh white breadcrumbs.

METHOD Mix grated radishes with vinegar and breadcrumbs, season with sugar, salt and paprika, gently fold in the whipped cream. Horseradish sauce can be bought ready made, from shops and supermarkets.

Nazzareno Casha

SALADS AND DRESSINGS A good salad should look fresh and well presented. Made from the best quality fresh vegetables. Salads are very popular and most of the people like salads as a main dish. It is also served with cold meat dishes, grilled meats, fish or poultry instead of the normal vegetables.

There are two types of salads, green salad prepared from green vegetables such as lettuce, endives, cucumbers and peppers tossed in vinaigrette dressing. And mixed salads consist of mixed vegetables tossed together with Mayonnaise sauce and served with cold cuts.

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Salad Dressings Vinaigrette Dressing 600ml oil, 200ml brown vinegar, 1 teaspoon English mustard, and seasoning.

METHOD Blend powdered mustard with vinegar and mix in well the oil, season with freshly ground black pepper and salt.

Mayonnaise sauce 4 egg yolks, 600ml oil, 1 tablespoon brown vinegar, 1 teaspoon French or English mustard seasoning.

METHOD Blend half of the vinegar, mustard and egg yolks in a bowl. Stir in the oil slowly with a whisk, few at a time. As soon the mayonnaise thickens add the other remainder of vinegar and continue stir in the oil. When the mayonnaise is smooth and thick add a tablespoon of warm water and few drops of lemon juice. Remember, oil must be kept at room temperature when preparing mayonnaise sauce, because if the oil is to cold the sauce will curdle.

Anchovy Dressing 600ml oil, 1 teaspoon English mustard, 1 juice of a lemon, 1 teaspoon sugar, pinch of paprika powder, ½ hard boil egg, 1 tablespoon anchovy paste.

METHOD Put in a bowl the mustard, sugar, lemon juice and paprika and mix together. Then whisk in the oil and add anchovy paste. Mix sieved hardboiled egg with the sauce and adjust seasoning.

Thousand Island Sauce 600ml thin mayonnaise, dash of Chili sauce, 10g red chopped peppers,10g chopped green peppers, Âźof a teaspoon finely chopped parsley.

METHOD Mix the thin mayonnaise with chopped peppers and a dash of Chili sauce.

Finally add the chopped parsley with the sauce.

Mustard Cream Sauce Use 600ml of mayonnaise and season well with English mustard and mix together 1 teaspoon of lemon juice.

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Tartar Sauce 600ml mayonnaise, 15g chopped gherkins, 15g chopped capers, and 10g chopped green olives, ½ teaspoon lemon juice. Mix well together and slightly season with salt and pepper.

Russian dressing Prepare Thousand Island dressing and add chopped chives and caviar, flavoured with few drops of Vodka.

Beatrice Sauce 600ml mayonnaise sauce, 100ml fresh cream, 1teaspoon finely chopped chives, mix together and flavoured with tarragon vinegar.

Reins` Dressing 600ml vinaigrette dressing, dash of Worcester sauce, 20g skinned seeded chopped tomatoes, ½teaspoon chopped chives and a pinch of oregano.

Mix together and season well with salt and freshly ground pepper.

Wilder Mann Dressing 600ml oil, 30ml-tarragon vinegar, ½a teaspoon English mustard, dash of chili sauce, 15g chopped capers, drops of anchovy essence. Blend well mustard powder with tarragon vinegar, stir in the oil and mix chili sauce, chopped capers and few drops of anchovy essence.

Cheese Dressing 600ml thin Mayonnaise, 60g cream cheese, and a little chopped chive.

Blend the cream cheese with a little milk and stir into the thin mayonnaise and add a little chopped chive.

Sour Cream Dressing 150ml soured cream, 30ml white vinegar, 20g finely chopped onions, ½level teaspoon sugar, salt and pepper. Mix all ingredients well and use as a dressing over salad.

Lemon and Oil Dressing 40ml-olive oil, 15ml lemon juice, ¼ of a teaspoon salt and a little pepper.

Add salt and pepper into the oil and when the salt is dissolved stir in well the lemon juice.

St Morizt Dressing

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600ml vinaigrette dressing, dash of Worcestershire sauce, 1 teaspoon chopped chives, pinch of paprika powder.

Mix well all ingredients and season with salt and pepper as desired.

Garlic Dressing 600ml vinaigrette dressing, 2 clove of garlic finely chopped, 1 level teaspoon chopped parsley.

Mix well all ingredients and season as desired.

Grand Hotel Dressing 600ml oil, 20ml vinegar, 1 tablespoon horseradish sauce, 20g chopped sweet pimentos, 1 tablespoon chopped chives, Âź of a teaspoon fresh chopped basil, seasoning. Blend the horseradish sauce with the vinegar and add oil and mix well. Stir in sweet red pepper, chives and basil.

Adjust seasoning as desired.

House Wife Dressing 600ml vinaigrette dressing, 30g celery stalk finely julienne, 20g skinned seeded chopped tomatoes, 1 teaspoon fresh chopped basil, 1 glove of garlic finely chopped, seasoning. Mix well together and season as desired with salt and freshly ground pepper.

Broccoli Salad with garlic Vinaigrette Serves for four portions 500g broccoli florets, 250g cherry tomato cut in half, 120g bean sprouts, 60g sultanas, seasoning.

METHOD Cook broccoli florets in boiling salted water, cool under fresh running water and drain well. Mix broccoli, tomatoes, sprouts and sultanas in a bowl. Add the dressing and toss gently. Adjust seasoning with a little salt and freshly ground pepper.

Broad Bean and Zucchini Salad 250g fresh or frozen broad beans, 4 medium zucchini sliced, 1 medium red pepper chopped, 1 finely sliced onion, 30g black olives, 200g Feta cheese or Mozzarella cut in dice.

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METHOD Cook broad beans in salted boiling water and when cooked cool under fresh running water and drain well. Cook zucchini steamed or boiled just tender, cool down under cold water and drain. Combine beans, zucchini, red pepper, sliced onions, Feta cheese and olives in a bowl add vinaigrette dressing and seasoning and toss gently.

Salad Cole Slaw 1 small finely sliced white cabbage, 250g shredded carrots, 50g sultanas, mix well and season with salt and pepper.

Bound in the mayonnaise, place in a bowl and sprinkle roasted nuts on top.

Cauliflower Salad 450g cauliflower sprigs, cooked in boiling salted water, cooled down and drained well. Then marinated in vinaigrette dressing. Served on a bed of crispy lettuce, scattered on top with chopped parsley.

Herbed Mushroom Salad Serves for four portions 375g sliced baby mushrooms, 1 finely chopped onion, 1 shredded carrot, 2 tablespoons fresh chopped parsley, 1 teaspoon chopped chives and 60g bean sprouts.

METHOD Mix gently the mushrooms, onions, carrots, bean sprouts, chopped parsley and chives in a bowl add seasoning and toss gently lemon and oil dressing.

Fine Green Bean Salad Serves for 4-6 portions 500g fine green beans, fresh or frozen, 1 small cucumber peeled and seeded, 1 small red pepper chopped, and seasoning.

METHOD Cook the bean just tender, drain and cool down under cold water, drain well. Cut cucumber in slices. Arrange the beans in a bowl, sprinkle cut sliced cucumber and red peppers on top. Pour on top vinaigrette dressing just before serving.

Salad Slimmers 350g sliced baby mushrooms, 20g chopped white of leek, 30g grated carrot, 50g bean sprouts, 1 level teaspoon fresh chopped parsley.

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Mix together in a bowl and toss gently with 100ml olive oil, 50ml white vinegar and few drops of lemon juice. Adjust seasoning as desired and serve on crispy frizzy lettuce.

Salad Du Chef Serves for six portions 240g 2cm diced watermelon chilled 60g bean sprouts, 1 small finely sliced onion, and frizzy lettuce. Dressing, 20ml oil, 2 teaspoons cider vinegar, pinches of ground ginger.

Combine all ingredients and mix well.

Arrange frizzy lettuce around the edge of a bowl and place the watermelon in the centre. Sprinkle on top with bean sprouts and sliced onions. Pour dressing over the salad just before serving.

Salad Monastery Serves for four portions 250g artichoke hearts cut in quarters [canned], 60g skinned seeded chopped tomatoes, 30g grated carrots, 20g sliced black olives mixed together tossed in fresh basil vinaigrette gently.

Arrange crispy Lollo bianco leaves, in a bowl and place salad in the centre and scattered fresh chopped parsley on top.

Salad Modern Serves for four portions 250g sliced baby mushrooms, 120g sliced artichokes hearts [canned], 60g cooked chopped green beans, and 20g sun dried tomatoes. Mix together all ingredients and toss gently with vinaigrette dressing in a bowl.

Adjust seasoning and place on crispy endives and sprinkle on top with fresh chopped basil.

Salad A` la Mamma Serves for six portions 400g cooked beef julienne, 30g chopped capers, 15g chopped anchovy fillets, 6 small gherkins, and 1 teaspoon chopped fresh parsley, 1tablespoon horseradish sauce, and 30g-mayonnaise sauce. Seasoning.

METHOD Mix all ingredients together and bound in the mayonnaise gently, season with a little salt and freshly ground black pepper. Arrange the salad on crispy green lettuce leaves and garnish with a gherkin fan on top.

Salad a` la Suisse Serves for six portions

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400g onion rings, wine vinegar, 12 black olives, 60g chopped skinned seeded tomatoes, 1 teaspoon chopped chives, and seasoning.

METHOD Place the onion rings in a bowl and just cover with wine vinegar and let it stand for 2 hours in a chiller. Drain the onion ring and mix the tomatoes and black olives. Adjust seasoning with salt and freshly ground pepper.

Arrange the salad on frizzy lettuce and sprinkle chopped chives on top.

Salad Backer Serves for six portions 350g diced cooked potatoes; 200g cooked chopped beans, 60g red pepper finely julienne, 120ml vinaigrette dressing, and 1 teaspoon chopped fresh basil and seasoning.

METHOD Mix gently the potatoes, beans, red peppers and chopped basil, toss in the vinaigrette, adjust seasoning and arrange the salad on green lettuce lining.

Salad Farmers` Style Serves for six portions 120g diced cut carrots, 100g turnips cut in thick julienne, 100g chopped fine beans, 60g cauliflower sprigs, 60g broccoli florets, 6 cherry tomatoes, 150ml garlic vinaigrette, a pinch of ground ginger, and seasoning.

METHOD Cook or steam the vegetables just cooked. Cool down and place all vegetables in a bowl. Then mix gently and add the vinaigrette dressing and a pinch of ginger, toss gently and adjust seasoning. Arrange the salad on a bed of iceberg leaves and garnish on top with cut in half cherry tomatoes.

Salad Agnes Serves for six portions 350g-diced cooked chicken breast, 30g chopped gherkins, 60g chopped pineapple, and 60g roasted flaked almonds, 120g mayonnaise sauce.

METHOD Cut cooked chicken and mix gently with the gherkins and pineapple, slightly season with salt and bounded with mayonnaise, arrange the salad on lettuce leaves and sprinkle on top with roasted nuts.

Salad Uncle Sam Serves for six portions 117

300g quartered artichokes [canned], 60g skinned unseeded chopped tomatoes, 30g chopped green peppers, 30g sliced black olives, 120ml vinaigrette dressing and seasoning.

METHOD Mix artichokes, tomatoes, green peppers and olives gently. Toss in the vinaigrette and season with salt and pepper. Arrange the salad on a bed of crispy frizzy lettuce, sprinkle on top with chopped chives.

Salad Lugano Serves for six portions 300g diced cooked potatoes; 60g chopped French beans, 60g carrot strips, 60g skinned chopped tomatoes, 80g salami Napoli, julienne, garlic dressing, 12 black olives, 20g capers, 6 anchovy fillets and seasoning.

METHOD Mix gently the potatoes, beans, carrots, tomatoes and salami. Toss the dressing into the mixture and adjust seasoning. Arrange the salad on crispy lettuce leaves and garnish on top with black olives, capers and criscross of anchovy fillets.

Salad Beetroot Serves for six portions 450g cooked sliced beetroots; 50g chopped sweet pimentos, marinated in vinaigrette. Arrange the beetroots on lettuce lining and sprinkle oregano on top.

Salad Aromatic Serves for six portions 400g deep- fried diced eggplants, 60g skinned unseeded chopped tomatoes, 30g pitted green olives, 30g pickled cocktail onions, vinaigrette dressing and salt and pepper.

METHOD Mix gently the eggplants, tomatoes, olives and pickled onions, in a bowl and toss the dressing salt and pepper. Arrange the salad on crispy green lettuce and sprinkle on top chopped oregano.

Salad Delicious Serves six portions 150g celery stalk julienne, 100g green pepper julienne, 2 cored out chopped apples, 30g chopped hazelnuts, ½ hard boiled egg, chopped parsley 100ml thin mayonnaise, salt and pepper.

METHOD

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Mix the celery, green peppers, apples and chopped nuts gently with thin mayonnaise, adjust slightly seasoning and arrange on green lettuce.

Sprinkle chopped hard boil egg on top, mixed with chopped parsley.

Salad Mediterranean Serves for six portions 400g cooked white broth beans, 3 cloves of garlic finely chopped, 1teaspoon fresh chopped parsley, 120ml vinaigrette dressing and salt and pepper.

METHOD Mix the beans and garlic and tossed in the dressing. Adjust seasoning as desired. Arrange on a bed of lettuce and chopped parsley scattered on top.

Salad Fantastic Serves for six portions 400g shredded carrots, 150g sliced baby mushrooms, 30g sultanas, 2 tablespoons lemon juice, 1 medium green pepper cut in rings, 100ml vinaigrette dressing, salt and pepper.

METHOD Mix all ingredients gently together, season with sale and pepper. Arrange the salad on lollo bianco lettuce and garnish on top with thin sliced green pepper rings.

Salad Anita Serves six portions 450g cooked saffron rice; 120g cooked peeled scampi, 60g green peppers julienne, 40g-cooked sweet corn 60g red kidney beans [canned], 100ml vinaigrette dressing salt and pepper.

METHOD Mix green peppers, sweet corn and beans with cooked rice, add the dressing and a little salt and pepper and mix gently. Arrange the mixture on iceberg leaves and decorate on top with cooked peeled scampi and a sprig of fresh basil.

Salad Parmentier Serves for six portions 450g diced potatoes [1.5cm], 150ml mayonnaise sauce, 1 teaspoon chopped chives, and seasoning.

METHOD Cook potatoes in salted water and when just cooked drain well and bound with mayonnaise very gently while the potatoes still warm. Sprinkle chopped chives or chervil on top.

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Salad Old Time Style Serves for six portions 450g nut-shaped potatoes, 1clove of garlic finely chopped 20g roasted nibbed almonds, 30g raisins, 1 teaspoon chopped fresh parsley, 150ml mayonnaise and seasoning.

METHOD Cook potatoes in salted boiling water until just cooked. Be-careful not to overcook the potatoes or else they become mushy. When cooked drain well and cool down. Place potatoes in a bowl and bind in the garlic, almonds, raisins and the well-seasoned mayonnaise. Arrange the salad on crispy lettuce and sprinkle a little chopped parsley on top.

Curried Pasta Salad Serves for six portions 300g cooked pasta [farfalle], 2 chopped radishes, 150ml-mayonnaise sauce, 1-teaspoon curry powder, 1 tablespoon chopped chives, grated cheese, salt and pepper.

METHOD Mix chopped radish and chives with the pasta. Then blend the curry powder with mayonnaise and bound into the pasta very gently. Adjust seasoning and arrange the salad on green lettuce lining, and sprinkle a little grated Parmesan cheese on top

Salad Ambassador 150g skinned sliced tomatoes; 150g cooked sliced potatoes, 100g celery finely julienne, 1 small onion cut in rings, 2 hard boiled eggs, olive oil and vinegar.

METHOD Arrange the tomatoes, potatoes and celery on lettuce lining, season with salt and pepper, pour a little oil and vinegar on top and garnish with onion rings and quartered hard boiled eggs.

Beef and Three peppers Salad Serves for six portions 500g cooked beef julienne, 2 tablespoons olive oil, 1 green pepper, 1 red pepper, 1 yellow pepper, 60g finely chopped shallots, curly endives 120ml garlic vinaigrette dressing and seasoning.

METHOD Quarters all peppers and fry in olive oil till soft then drain well and cool down. Mix the julienne of beef with the peppers and chopped shallots, 120

then toss in the dressing gently and season with salt and freshly ground black pepper. Serve the salad on a bed of curly endives.

Lamb and potato salad Serves for six portions 450g lamb- fillets, 250g diced cooked potatoes, 1-tablespoon oil, and 1 table spoon chopped chives, 120ml mint vinaigrette, seasoning.

METHOD Fry the lamb fillets to light brown colour on both sides for few minutes.

The flesh should be pale pink in colour. Chill well the lamb fillets and then slice them thinly. Mix the potatoes with the sliced lamb and then mix gently the chopped chives and the mint vinaigrette, adjust seasoning as desired. Serve the salad on a bed of crisp green lettuce.

Salad Waldorf Serves six portions 320g celery stalks, 90g, roasted-flaked almonds, 300g cooking apples, and 300ml- mayonnaise.

METHOD Cut celery into dice or julienne, blanch, drain and cool. Cut apples in small dice and mix both together, season with a little lemon juice and salt.

Bind the mayonnaise and serve sprinkle-roasted nuts on top.

Tuna and braised onions Salad Serves for six portions 600g tuna chunks [canned], 2 large onions, 60ml olive oil, 30g butter, and 90g cooked chopped spinach leaves, 2 tablespoons red wine and seasoning.

METHOD Peel and slice finely the onions and fry in oil and butter till light brown colour. Drain all fat and add the wine and let it simmer till reduce all.

Cool down and place in a bowl and gently nix the tuna chunks and chopped spinach leaves, season with salt and pepper. Chill well, arrange the salad on crisp curly lettuce and serve.

Smoked Salmon and Pasta Salad Serves for six portions 200g small pasta shells, 60g shredded carrots, 30g chopped celery, 60ml sour cream or yogurt, 1 tablespoon lemon juice, 200g sliced smoked salmon cut in strips, 250ml mayonnaise, salt and pepper.

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METHOD Cook the pasta in normal way, drain well and cool down. Place the pasta in a bowl and mix in the carrots, celery and smoked salmon strips, then add the cream and mayonnaise and combine well gently. Then mix in the lemon juice and adjust seasoning as desired. Chill well and arrange the salad in a bowl and sprinkle a little fresh chopped dill on top.

Perfect Lady Salad 500g chopped French beans, 250g sliced tomatoes, 1 hardboiled egg, 120ml vinaigrette dressing, frizzy lettuce and seasoning.

METHOD Cook French beans cool down and toss in vinaigrette. Arrange the French beans on a bed of frizzy lettuce garnish with tomato slices and sprinkle with chopped of hardboiled egg.

Parma Ham and Mozzarella Salad.

Serve for six portions 340g Parma ham slices, 3 large tomatoes sliced, 400g sliced mozzarella cheese, 8 basil leaves, 350g flageolet beans [Canned] 100ml garlic vinaigrette dressing and seasoning.

METHOD Combine the beans with the dressing and adjust seasoning. Pile the mixture in the centre of the plate, arrange twisted sliced Parma ham, sliced mozzarella cheese and tomatoes around the beans and garnish with torn basil leaves on top.

Cooked Ham and Bean Salad Serves for six portions 150g cooked ham julienne, 1 medium bunch curly endive, 4 crisp lettuces leaves, 300g cooked butter beans, 200ml-chive dressing and seasoning.

METHOD Combine ham julienne with torn endives and lettuce leaves. Then add the beans and toss gently with chive dressing. Adjust seasoning and served chilled in a bowl.

Tortellini Salad Marathon Serves for six portions 400g cooked Tortellini filled with spinach, 100g diced skinned unseeded tomatoes, 90g diced seeded cucumber, and 6 anchovy fillets cut length wise in halves, 100ml vinaigrette dressing and seasoning.

METHOD

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Combine the cooked tortellini with tomatoes and cucumbers. Bind the mixture gently with the dressing and adjust seasoning. Arrange in a bowl and garnish on top with criss-cross anchovy fillets.

Nazzareno Casha

POULTRY DISHES Poultry means chicken, geese, ducks, turkeys, pigeons, and guinea fowls.

All domestic birds are good for human consumption while they are cooked properly. When cook poultry always cook well through to avoid food poisoning especially from Salmonella, raw poultry are heavily infected with bacteria when brought into our working food area. Poultry like meat are hanged after killing to tenderize the flesh.

Chicken Breast SautĂŠ Citron 123

For Four Persons, each chicken breast weighs about 110g 4 chicken breast, 90g butter, 200ml white wine, 1 juice of a lemon, 8 slices peeled lemon, and seasoning.

METHOD Season and with flour boneless chicken breast and sauté in butter and a little oil on low heat without colouring the chicken. When the chickens are cooked, place at a side and keep warm. Drain the fat from the pan and pour in the white wine and the lemon juice and simmer for few minutes.

Place the chicken breast on serving plates and pour over the strained residue on the chicken breast, garnish with 2 slices of peeled lemon on each portion.

Chicken Breast Sauté Mother-in-law 4 chicken breast, 90g butter, 200ml white wine, 40g finely chopped onions, 20g diced fresh tomatoes, chopped chives, and seasoning.

METHOD Season and flour the chicken breasts and sauté in butter to a light golden colour on low flame, when cooked place at a side warm. Then sauté` the chopped onions in the left frying butter till soft, then add chopped tomatoes and white wine, stir, simmer for few minutes. Arrange the chicken breast on serving plates and pour over the residue on top, garnish with chopped chives around the meat.

Chicken Breast Sauté Caterer Style 4 chicken breasts, 90g butter, 60g quartered artichoke hearts, 200 ml dry white wine, fresh chopped basil, 40g finely julienne red pepper, seasoning.

METHOD Season the chicken and sauté in butter, and cook slowly on low flame. then toss the artichokes in the left frying butter then add chopped basil nd wine reduce for a while. Arrange the chicken on serving plates and pour over the residue and garnish each breast with julienne of red peppers.

Chicken Breast Sauté Champagne 4 chicken breast, 90g butter, 100ml dry champagne, 150ml thick veal gravy, chopped truffles, and seasoning.

METHOD Season and flour the chicken breast, and sauté in butter to a nice golden colour. When cooked remove from the sauté` pan and place at a side and keep warm. Then add champagne and reduce by half, then add the veal gravy and simmer for a while. Arrange the chicken breasts on serving plates and pour the gravy over the chicken, garnish with chopped truffles on top.

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Chicken breast sauté Hotel Montana 4 chicken breast, 90g butter, 50ml white wine, 50ml Madeira wine, 200ml demi-glace, 60g Parma ham cut in strips, and seasoning.

METHOD Season the chicken and sauté in butter and keep at a side when cooked.

Then add white wine and Madeira wine and reduce by half, add the demi Glacé and simmer for few minutes. Arrange the chicken breast on serving plates and pour the strained sauce over the chicken, garnish with Parma ham strips and serve at once.

Chicken Breast Sauté Madeleine 4 chicken breasts, 2 eggs, fresh breadcrumbs, 200ml Béarnaise sauce, 4 grilled tomatoes, 4 mushroom caps, 4 broccoli sprigs.

METHOD Season and flour the chicken breast and dip in egg-wash and breadcrumbs.

Fry slowly in oil on both sides to a golden colour. Place on serving plates and garnish each chicken breast with a grilled tomato and cooked sautéed broccoli sprig placed in a mushroom cap. Serve Béarnaise sauce separately.

Chicken Breast Sauté with Blue cheese sauce 4 chicken breast, 90g butter, 60g blue cheese, and 200ml cream sauce, and seasoning.

METHOD Season and flour the chicken breasts and sauté` in butter to a light brown golden colour. Remove from the pan and keep at a side warm. Boil the cream sauce and add the blue cheese and stir until the cheese melts and combine well with the sauce, stirring is important to avoid burning the sauce. Arrange the chicken on serving plates and pour the sauce over the chicken breast and serve at once.

Chicken Sauté

Note Cutting for chicken sauté.

Remove the feet from the first joint, and then the legs from the carcass, cut the leg into two pieces, then remove the winglets, and then the breasts and cut in two. Note. The chicken bones should be used to make jus-lie` or demi-glace sauce. If you have never cut a chicken for sautéing before it require time and patience then practice make perfect. 1.5kg chicken is suitable for four portions Chicken Sauté Chasseur 125

1.5kg chicken cut for sauté, 100g quartered baby mushrooms, 250ml demi Glacé sauce, 50ml white wine, 50g butter, 200g fresh chopped tomatoes, 10g chopped onions, chopped parsley and few tarragon.

METHOD Season the pieces of chicken and fry gently on low heat in a pan and cook to a golden brown colour on both sides, add chopped onions and cook for 2 minutes with a lid on, then add the washed mushrooms and continue cooking slowly for 4 minutes. Drain all the fat and add the wine and let it reduce by half, then add the demi-glace and the chopped tomatoes and a few tarragon leaves, bring to the boil and simmer slowly until the chicken cuts are tenderly cooked. Arrange on serving plates and sprinkle chopped parsley on top and serve.

Chicken Sauté with Potatoes 1.5kg chicken cut for sauté 250ml demi-glace sauce, 200g diced potatoes [cut-into 1cm dice], 60g butter, 50ml white wine, chopped parsley, and seasoning.

METHOD Season and fry the chicken in a sauté pan to a nice golden colour on both sides, then drain off the fat and add the wine and let it reduce by half. Add the demi-glace and simmer until tender. Cook the potatoes by shallow frying to a golden colour in butter and oil. Arrange the cooked chicken on serving plates and sprinkle over the potatoes and chopped parsley, serve at once.

Chicken Sauté Champignons

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1.5kg chicken, 250ml red wine sauce, 30g chopped onions, 90g butter, 60ml white wine, 100g button mushrooms, chopped parsley, and seasoning.

METHOD Season and fry slowly the chicken pieces in butter and a little oil to a golden brown colour on both sides, then add chopped onions and cook gently for 2-3 minutes without colouring the onions, then add the mushrooms and cover with a lid and cook for another 3 minutes. Drain all fat and add the wine and let it reduce by half. Add demi-glace and simmer until the chickens are tenderly cooked. Adjust seasoning and serve the chicken with chopped parsley on top.

Chicken Sauté a` l` Estragon 1.5 kg chicken, 25ml oil, 400ml white wine, 60g butter, 150ml demiglace, chopped fresh tarragon, and seasoning.

METHOD Season the chicken and sauté in oil and butter, cook on low heat for 3-4 minutes, drain off the fat and add the wine and let it reduce by half, add the demi-glace and simmer until tender. Arrange the chicken on serving plates with chopped fresh tarragon over the chicken.

Curried Chicken Chef Reno’s Style 1.5kg 1 chicken, 1 clove of garlic, 2tablespoons curry powder, 10g tomato paste, 10g sultanas, 25g chutney, 60g butter, 200g chopped onions, 15g plain flour, 5g coconut, 500ml chicken stock, 60g chopped apples, 30ml fresh cream, seasoning.

METHOD Cuts the chicken, season and sauté in butter lightly brown on both sides add the chopped onions and crushed garlic glove and cook gently for 3 minutes. Stir in the curry powder and the flour and cook for a while, mix in the tomato paste, stir and add the chicken stock, bring to the boil and skim, add the remainder of the ingredients and simmer slowly until the chicken is cooked tenderly. When cooked stir in 50ml fresh cream to enrich the curry sauce. Serve the curried chicken accompanied with 100g plain boiled rice with each portion, and grilled Papadums and Bombay ducks.

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Roast Chicken 1chicken weighing about 1.5kg, 60ml oil, 250ml brown stock, 1 bunch parsley, and seasoning.

METHOD Season the chicken with salt and pepper inside and out, truss the chicken and place the bird on its side in a roasting dish, pour over the oil and roast the chicken in a hot oven, temperature of 190°c for 20-25 minutes. Then turn on the other leg and cook for another 20-25 minutes, baste the chicken frequently. To check if the chicken is cooked, pierce with a fork between the drumstick and the thigh and hold over a dish or a plate, the juices coming out of the chicken should not show any signs of blood, if there are signs of blood cook for few minutes more. When the chicken is cooked remove from roasting dish and prepare roast gravy with the stock and the sediment in the roasting dish. Strain the gravy and serve the carved chicken with French fried potatoes and sprig of parsley, roast gravy is served separately.

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Roast Stuffed Spring Chickens For four portions 2 spring chickens weighing about 750g each, 250g chicken liver, 100g diced bacon, 25g chopped onion, 1 bay leaf, 150g butter, 25g breadcrumbs, chopped parsley, juice of half lemon, 250ml brown stock, seasoning.

METHOD Fry chopped onions and herbs in 50g butter and the diced bacon cut in small pieces, without colouring the onions, then add the chopped chicken livers, season and cook quickly until brown. Drain all fat and fill the cleaned and prepared chicks with the stuffing. Place the chickens in a roasting pot with a lid on through half way cooking, then remove the lid and continue cooking to a golden brown colour. When the chicken is cooked remove from the roasting-pot and place the birds on a serving dish and keep warm. Drain all the fat from the cooking dish and add the brown stock, bring to the boil and simmer for few minutes, then thick the gravy with a little diluted cornflour, pass the gravy through a fine strainer and serve separately. Brown the 100g butter in a frying pan and mix the breadcrumbs and the lemon juice, then pour over the cut in half chickens, sprinkle chopped parsley on top and serve.

GRILLED CHICKEN Preparation grilled chicken.

Remove the wishbone and cut off the claws from the leg, then put the chicken on its back and with a large knife insert through the neck-end and out of the other side, cut through the backbone and open out. For four portions use 1.5 kg chickens.

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GRILLED CHICKEN Season well the chicken which ready prepared for grilling. Brush the bird with oil and place on pre-heated grill bars or on a flat tray, cooked under a grill [salamander]. Note important to brush frequently with melted fat during cooking. Cook for about 15-20 minutes on each side. Test if it is cooked by piercing the drumstick with a skewer, if there is no sign of blood issuing from the leg the chicken is cooked. Normally grilled chickens are served garnished with grilled bacon, tomatoes and mushrooms.

GRILLED DEVILLED CHICKEN 1 tablespoon English powder mustard, pinch of cayenne pepper, 1tablespoon Worchester sauce, 2 tablespoons brown vinegar, and salt.

METHOD Combine all ingredients together for the mixture and keep at a side.

Prepare and season the grilled chicken with freshly ground black pepper and salt, and cook on a pre-heated grill bar or under a salamander.

5minutes before each side are cooked brush with devil mixture and continue grilling. Serve devilled sauce separately.

Chicken a` La King Serves four portions 400g cooked boiled chicken, 50g red sweet pimentos [canned], 100g fresh sliced mushrooms, 30ml sherry, 125ml chicken Veloute, 30ml fresh cream, 25g butter, seasoning.

METHOD

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SautĂŠ sliced mushrooms in butter without colouring the mushrooms, add the chicken cut in small pieces with the mushrooms and cook for a while.

Drain well from fat and add the sherry and the chicken Veloute, bring to the boil and simmer for 2 minutes and finish with the fresh cream.

Correct seasoning. Place into serving plates and decorate with small strips of red pimentos and a border basmati steamed of rice.

Chicken Pancakes with Cheese sauce FILLING serves four portions 280g cooked boiled chicken free from bones, 125ml thick chicken Veloute, 250ml Mornay sauce, 15g grated cheese, seasoning.

METHOD Prepare the pancakes and keep at a side. Prepare the filling by boiling the chicken Veloute sauce and add the cut small pieces of chicken, adjust seasoning. Divide the mixture between the pancakes, roll up each one and place in a dish, coat the stuffed pancakes with Mornay sauce, and sprinkle with grated Parmesan cheese and glaze under a hot grill. Serve at once.

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Chicken Pilaf 1chicken weighing 1.5kg, 80g chopped onions, 200g diced tomatoes, 250g rice, 2 green pepper cut in strips, pinch of saffron, 750ml chicken stock, 60g butter, seasoning.

METHOD Cut the raw chicken in 12 pieces and fry gently to a light brown colour in butter and a little oil with the chopped onions. Add the rice and stir, add the chicken stock, green pepper, and tomatoes, season with salt, pepper and saffron, cover with a lid, bring to the boil, stir and cook on low heat.

When chicken stock is nearly absorb stir gently and serve in deep serving china dishes. Cooking time is about 30-35minutes.

Cutting of Cooked Chicken ROASTED OR BOILED First remove the legs and cut in two. [The drumstick and the thigh] Then remove the wings, separate the breast from the carcass and divide in two, serve a drumstick with a wing and the thigh with the breast.

Turkey Turkey is best from 6 months to one year old, after this age they become tough. Roast turkeys are the most popular method of cooking. It is important to baste frequently when roasting turkeys to keep the meat moist. They are cleaned and trussed in the same way as chicken the wishbone should always be removed before tying the turkey. Allow 200g per portion raw weight.

Roast Turkey Reno Style 1 turkey weighing about 6kg, 2 eggs, and 250g white breadcrumbs soaked in milk and then squeezed, ground sage, 50g butter, 150g finely chopped onions, 500ml brown stock, 600ml Cranberry sauce, 60g chopped parsley, 12 grilled chipolatas, 12 grilled streaky bacon, seasoning.

METHOD Slightly fry the chopped onions in butter and mix in the breadcrumbs, herbs, and the eggs, and seasoning. Stuff the prepared turkey, which already cleaned with the stuffing. Tie the turkey and place on rough cut vegetables [mirepoix] into a roasting dish, pour over few oil, season and roast the bird at temperature of 180°c for 3-4 hours. Basting is very important while the turkey is cooking. When the turkey is ready cooked, remove from the roasting dish and keep at a side. Put the brown stock into the roasting dish and bring to the boil and simmer for 10minutes, thick slightly the gravy with little a cornflour, correct seasoning and strain. Serve the roast turkey with grilled bacon, grilled sausages and French fried potatoes. Serve gravy and Cranberry sauce, separately.

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Turkey with Chestnut Stuffing 1turkey weighing about 6 kg, 750g fresh breadcrumbs, 1kg chestnuts, 1kg sausage meat, 100ml brandy, salt and pepper.

METHOD Soak the skinned chestnuts in fresh water for few hours. Then drain and place in a pan, cover with water and bring to the boil and cook gently until the nuts are just soft. Drain and chop the chestnuts and mix well together with the remaining ingredients. Stuff the turkey, truss and roast the turkey in a hot oven temperature at 190°c. Basting occasionally is important during cooking the turkey in order to keep the flesh moist.

Serve the turkey with rich gravy separately.

Devilled Turkey Legs Chef Style Mixture 5ml French or English mustard, 2tablespoons chutney, a pinch of ground ginger on each leg, salt, pepper and a little cayenne. Mix together.

METHOD Cut the ends off the legs bones and spread the mixture over the legs and let it stand for 2 hours. Cook in a warm oven at 190°c until tender and nicely browned.

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FISH Fish is nutritionally a good source of protein, containing the same amount of proteins per gram as meat. Fat content of fish is lower than that of beef, so white fish such as sole or cod contain small amount of fat but dark flesh fish such as salmon or mackerel contain little more amount of fat. Fish has a very delicate texture and when cooking fish it should be cooked with care. There are various kinds of methods of cooking fish such as, braising, boiling, poaching, deep-frying, shallow frying, and grilling.

Poached Cod English Style For four portions allow 550g raw fillet of cod 550g fresh frozen cod fillets, 120g melted butter, chopped parsley, four lemon wedges, and seasoning.

METHOD Cut the cod fillets into four portions, season and place in a pan, just cover with fish stock and cook very gently for 10 minutes. Drain well and arrange on suitable plates, pour over the melted butter and sprinkle fresh chopped parsley on top and garnish each portion with lemon wedge.

Serve boiled potatoes separately.

Poached Cod Florentine 550g cod fillets, 240g cooked spinach, 60g butter, a pinch of nutmeg, 200ml Mornay sauce, 60g grated Parmesan cheese, seasoning.

METHOD Prepare cod fillets into four portions and season. Place in a pan and just cover with salted water,2 bay leaves, and little brown vinegar and cook gently on low heat for about 10 minutes. When cooked keep at a side warm. Toss the cooked spinach in butter with a pinch of nutmeg, and season. Divide the spinach on suitable fish plate and place on the portioned cod fillets, coat with boiled up Mornay sauce and sprinkle grated cheese on top, and glaze under a hot grill till a nice golden colour and serve at once.

Poached Cod Palmer 550g cod fillets, 240ml white wine sauce, 100g cooked chopped mushrooms, fresh chopped basil, 8 king prawns, 30g butter, seasoning.

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Cut the cod fillets in portions and season, place in a pan and just cover with white wine and fish stock. Cook gently for about 10 minutes. When cooked drain well and place on fish plates and cover the fish with boiled up white wine sauce, sprinkle on top the chopped mushrooms, fresh basil, and melted, glaze slightly under a grill and garnish with fried king prawns on top, on each portion.

Poached Cod Indian 550g cod fillets, 240ml-curry sauce, 40g red sweet pimento strips, and parsley sprigs, seasoning.

METHOD Portion the fish and cook in fish stock, just cover the fish, when cooked drain well and place on the fish on suitable plates and mask with boiled up curry sauce and garnish with red pepper strips on top with a fresh parsley sprig. Plain boiled rice served separately.

Poached Cod Skipper Style 550g fillet of cod, 200ml fish Veloute, 60g anchovy butter, 30g chopped capers, 80g unseeded skinned chopped tomatoes, chopped fresh herbs basil and parsley seasoning.

METHOD Prepare cod fillets into portions and season. Place in a pan with few chopped onions and two bay leaves, put 50ml white wine and add fish stock just to cover the fish, cook gently for about 10 minutes. When cooked drain well the cod fillets and keep at a side warm. Reduce well the left fish stock and add the fish Veloute and let it reduce for a few minutes, then finish the sauce with anchovy butter capers, chopped tomatoes and herbs. Place the fish portions on suitable plates and pour the sauce over the fish.

Grilled Cod with Anchovies 4cod steaks weighing about 130g each, 1juice of a lemon, 90g melted butter, and anchovy fillets, seasoning.

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METHOD Cut the cod fillets into steaks, sprinkle with salt, pepper and lemon juice and brush with melted butter. Grill under a moderate grill then turn the cod steaks over, brush the other side with butter and grill again about 8 minutes on each side. When ready place on suitable fish plate and garnish on top with criss-cross anchovy fillets and a sprig of fresh basil.

Grilled Cod Bel-Air 4 cod steaks weighing about 130g each, 60g butter olive oil, 120g skinned, chopped fresh tomatoes, and 80g finely sliced onions, lyonnaise 100g and fresh green pepper strips, seasoning.

METHOD Brush with olive oil the cod steaks and season with freshly ground black pepper and salt, grill the fish to a light golden brown colour, when cooked keep at a side warm. Fry the sliced onions in butter and when lightly owned add the green pepper and the chopped tomatoes and cook for few minutes. Drain well and divide the mixture on four fish-plates, then place the cod portions on top, brush with little melted butter and decorate with a sprig of fresh parsley and sliced lemons.

Grilled Cod Brownie Style 4cod steaks weighing about 130g each, English mustard, 8 slices of eggplants, 90g butter, 1 clove of garlic, chopped chives, seasoning.

METHOD Brush the cod steaks with oil and season well with powdered English mustard pepper and salt. Then grill on both sides to a light golden colour.

Flour and season the slices of eggplants and fry, them in deep fat. Place the fried eggplants on suitable fish plates and place on the cod steaks, toss the chopped garlic in butter and pour over the fish, garnish with fresh chopped chives on top.

Grilled Cod Ă la Diable 4cod steaks weighing about 130g each, 90g butter, olive oil, 240ml devilled sauce, and seasoning.

METHOD Prepare cod steaks and season well with salt and freshly ground black pepper. Brush the fish with melted butter and oil and grill the fish in normal way. When ready cooked arrange on serving plates and decorate with lemon wedges and basil sprig and steam vegetables of your choice.

Serve Devil sauce separately in a sauceboat.

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Fried Cod with Mushrooms 4 cod steaks weighing each about 130g, 400g mushrooms 90g butter, 1tablespoon of lemon juice, and seasoning.

METHOD Season and flour the cod and fry in butter and a little oil when cooked pour over the lemon juice. Remove from the pan and keep at a side warm.

Thinly slice the mushrooms and sautĂŠ` those in butter and then pour over the cod steaks, and sprinkle chopped parsley on top the cooked fish which has been arranged on serving plates.

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Fried Cod in Batter 4cod fillets weighing about 130g each, 125g flour, 1 egg, 150ml milk, and seasoning.

METHOD Wash the fish and dry thoroughly. Make a coating batter from the flour, salt, egg and the milk. Dip the fish in seasoned flour and then in the batter, fry into hot deep fat and cook until golden colour for about 5 minutes. Then cooked drain well on kitchen paper and before serving, garnish the fish with fried potatoes and lemon wedges. Serve mayonnaise separately.

Note; Place all ingredients in a bowl. Using a wooden spoon and working from the centre, gradually mix some of the flour from the edges into the egg and milk. Beat well until smooth and bubbly.

You can use this coating batter for apple rings pieces of fish, etc.

Cod Provencal 500g cod fillets, 60ml oil, 30g butter, 1medium sized sliced onion, 1 clove of garlic, 450g skinned and chopped tomatoes, Âź of a teaspoon mixed herbs, seasoned flour, and salt and pepper.

METHOD Cut the cod into 4 cm squares and roll in seasoned flour, heat the oil and fry the cod gently until golden brown on both sides, cooking time about 10minutes. Drain and put the fish on serving fish plates and keep hot at a side. Remove the oil from the pan and add the butter and fry the onion until tender, then add the crushed garlic, tomatoes and mixed herbs, stir, season and cook for 4-5 minutes, then pour over the mixture on cooked fish, sprinkle a little chopped parsley or chives on top and serve with potato of your choice.

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Curried Cod fillets 4cod fillets weighing about 130g each, 1 medium sized chopped onion, 50g butter 1apple, peeled and chopped, 2teaspoons curry powder, 4tablespoons plain flour, 400ml white stock, 10ml chutney, and seasoning.

METHOD SautÊ the chopped onions in butter till lightly golden colour, than add the chopped apples, cook for a while and then add the curry powder. Then stir in the flour and cook gently for two minutes. Pour in the white stock gradually and season with chutney and a little sugar. Bring to the boil and simmer gently for 6 minutes. Arrange the seasoned cod fillets in a casserole and pour over the curry sauce. Cook in an oven at 180°c for 2030 minutes. Serve on a bed of steamed rice. Garnish as desire.

Haddock Casserole Favourite 500g haddock fillet cut in squares, 1 medium onion chopped, 60g sliced mushrooms, 50g butter, and 1 tablespoon plain flour, and 130ml tomato sauce, pinch of mixed herbs, 1 teaspoon sugar, and seasoning.

METHOD Place the cut fillet of haddock in a greased ovenproof casserole. Then fry the onions and mushrooms in butter until lightly golden colour, add the tomato sauce and bring to the boil, add the mixed herbs, sugar and season. Pour the sauce over the fish. Cover with a lid and cook in the 139

oven for about 25-30minutes, temperature at 190°c. when ready cooked serve at once.

Haddock au Gratin 500g haddock fillets, 1juice of a lemon, 60g butter, 350ml Cream sauce, and 100g grated cheese, seasoning.

METHOD Cut the haddock fillets into four portions and put onto an oven dish with few knobs of butter on top, sprinkle with lemon juice and season. Cover with a piece of silver foil and bake in an oven for about 20 minutes.

When cooked, place the haddock portions on serving plates and pour over the boiled up cream sauce sprinkle with grated cheese and melted butter and glaze nicely to a golden brown colour under a hot grill.

Haddock with butter and Wine 4 haddock fillets weighing about 130g each, 1 juice of a lemon, 60g butter, 100ml white wine, 60g sliced tomatoes, chopped garlic 5 tablespoons grating cheese, chopped parsley, a pinch of dried marjoram, seasoning.

METHOD Butter an ovenproof serving dish and place the haddock portions on.

Season the fish with freshly ground black pepper and salt. Sprinkle on top, the lemon juice, and melted butter, dried marjoram and wine over and around the fish. Cover with a piece of tin foil. And cook for 20minutes. After open slowly the foil and sprinkle over the chopped tomatoes, garlic and grated cheese on the fish, baste, cover again and

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continue cooking for about 10 minutes more. When cooked remove the silver foil, garnish with chopped parsley and serve from the same dish.

Haddock with Almonds 4 haddock fillet weighing about 130g each, 125g butter, 60g flaked almonds and seasoning.

METHOD Dip the fish portions in salted milk and flour. Fry gently on both sides in butter to a nice golden brown colour. When the fish are cooked place on serving on plates and keep warm at a side. Put fresh butter in the pan and fry flaked almonds light brown in it. Pour the almonds over the fish with the butter.

Grilled Halibut Steaks with shrimps 4 halibut steaks weighing about 130g each, 1juice of a lemon, 60g butter, and 120g peeled shrimps, chopped parsley, seasoning.

METHOD Prepare the fish steaks on a grilling tray, season with salt and freshly ground black pepper and sprinkle lemon juice on top, then brush with melted butter and grill slowly under a grill for about 10 minutes on each side. SautĂŠ in butter the peeled shrimps add then add remaining lemon juice and pour over the prepared grilled halibut on serving fish plates, garnish with chopped parsley and lemon wedge on top of each fish.

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Baked Halibut with Orange 4 halibut steaks, 60g butter, 300ml milk, 2 oranges peeled and sliced, 1 juice of an orange, 300ml white cream sauce, seasoning.

Method Put the fish steaks in a greased oven dish, season well and place a piece of butter on each portion of fish, then pour over the milk and cover with foil and bake in a oven for about 25-30minutes. Boil the cream sauce with the orange juice and few finely julienne orange peel rind, season and simmer for 2 minutes. Arrange the fish portions on serving plates coat with the sauce and garnish with heated in butter orange slices on top.

Poached Halibut Hawker Style 4halibut steaks weighing about 130g each, fish stock 100ml white wine, 300ml Hawker sauce, and seasoning.

METHOD Place the halibut steaks in a sautĂŠ pan season and pour in the wine and just cover the fish with fish stock, cover with a lid and cook gently for about 20-25minutes. When cooked drain well, and place on serving fish plates and mask with boiled up Hawker sauce and serve.

Halibut Ă la Grenobloise 4 halibut steaks weighing about 130g each, 90g butter, fried diced croutons, 2 tablespoons capers, 1 juice of a lemon, and finely chopped parsley.

METHOD Season with salt and pepper the fish steaks. Shallow fry the fish gently.

When nearly cooked pour over lemon juice and keep a side warm. Put fresh butter in the pan and toss the capers and croutons. Prepare the fish on serving plates and pour over the capers and croutons on top of the fish.

Garnish with chopped parsley and decorate with peeled lemon slices.

Deep Fried Sole with Lemon One Sole for one person 1sole weighing about 180g, flour, egg wash, fresh breadcrumbs, and seasoning.

METHOD Skin and wash the fish dry and dip in seasoned flour, egg wash and then dip in breadcrumbs. Fry the sole to a golden brown colour in very hot deep fat so it comes firm and crisp. Drain well on kitchen paper and place

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on serving plate, garnish with fried parsley and peeled lemon slices. serve roasted potatoes and steamed courgettes.

Grilled Sole with herb Butter 1sole weighing about 180g, 50g butter, and chopped fresh chives salt and pepper.

METHOD Skin the sole on both sides, cut off the fins and the head. Wash and dry well the fish dip in seasoned flour then dip in oil and grill under a hot grill on both sides. Serve on hot serving fish plates and garnish with herb butter poured over the fish.

Fried Sole with Mushrooms and Herbs 1sole weighing 180g, 60g sliced mushrooms, chopped basil, 25g butter, and seasoning.

METHOD Season and flour the cleaned sole and cook in hot butter, when cooked place on a serving plate and keep at a side warm. Add sliced mushrooms and chopped basil to the remaining butter and cook for few minutes, then pour over the sole which has been cooked. Decorate with lemon wedges.

Baked Sole in White Wine Sauce 1sole weighing about 180g, 50ml white wine, 1 small sliced onion, 100ml white wine sauce, seasoning, parsley sprig.

METHOD Skin the sole on both sides cut off the fins and the head if preferred.

Butter a dish and sprinkle with the sliced onion and season, add the white wine and bake in a moderate oven. When cooked remove the fish and 143

strain the cooking liquor and reduce by half, add the sauce and bring to the boil and serve the sole on a serving plate coated with the sauce and decorate with fresh parsley sprig.

Fillet of Sole Duke Style For 6 portions 3 soles, each weighing about 500g 3soles, 360ml white wine, fish stock, 220g skinned seeded chopped tomatoes, 90g sliced mushrooms, 350ml lobster sauce, grated cheese, seasoning.

METHOD Fillet the sole, season and fold the sole fillets in two. Cook the fillets in white wine and fish stock. SautĂŠ` sliced mushrooms in little butter and stir in the chopped tomatoes and cook for a while. Divide the mixture in the middle on the serving fish plate, and place on the sole fillets. Coat with the boiled up lobster sauce and sprinkle few a grated cheese on top, glaze under a hot grill and serve.

Fillet of Sole with Almonds 3soles, 60g butter, 3tablespoon vegetable oil, 120g flaked roasted almonds, 1 juice of a lemon, and seasoning.

METHOD Fillet the soles in normal way, season and flour the sole fillets, fry gently in butter and oil to a golden colour on both sides, when cooked place the fillet of sole on serving plates and keep at a side warm. Toss roasted almonds in little butter with the lemon juice and pour over the fillets.

Decorate with lemon slices. Serve at once.

Fillet of Sole Joe’s Style 3soles, 60g butter, 12 small sliced rounds of fried eggplants, 350mltomato sauce, 80g julienne of green peppers, seasoning.

METHOD Fillet the soles, season and flour the fillets. Cook shallow fry the fish in butter to a nice golden colour. Place the fried sliced eggplants on the serving plates [two slices per portion] and place on the fried fillets of 144

sole, coat with the boiled up tomato sauce and garnish with blanched in butter the green peppers julienne.

Fillet of Sole Grand Casino 3soles, 300ml white wine, fish stock, 300g Sauerkraut [canned] 350ml Mornay sauce, grated cheese, 50g melted butter, seasoning.

METHOD Prepare sole fillets in normal way, folded in two and cook in white wine and fish stock. Toss the sauerkraut in a little butter, season and divide on serving plates, place on the sole fillets and mask with Mornay sauce, sprinkle melted butter and grated cheese on top and glaze under a hot grill.

Fillet of Sole with Green Asparagus 3soles, 6 fresh green asparagus, 350ml White wine sauce, fish stock, and seasoning.

METHOD Fillet the sole in same way and fold the sole fillets in two and poached them in fish stock. Split the asparagus length-wise in halves and blanched them in boiling salted water, when cooked cool down under fresh running water. Arrange the sole fillets on serving plates and coat with the reboiled white wine sauce. Garnish the fillets with green asparagus and sprinkle little melted butter on each portion, put under a hot grill for a while before serving.

Fillet of Sole Rene Style 3soles, 240g sliced marrow, 120g diced skinned fresh tomatoes, chopped basil, lemon juice, 50g melted butter, few fresh breadcrumbs, seasoning.

METHOD Remove the fillets from the soles in normal way, place the fillets on a baking dish greased with butter place on top thinly slices of marrow and diced tomatoes with lemon juice sprinkle few breadcrumbs and melted butter on top. Bake and glaze slowly in an oven. When ready serve at once.

Fillet of Sole Beatrice 3soles, 250g sliced mushrooms, 350ml saffron sauce, red sweet pimento strips, 50g butter, 420g boiled rice, 300ml white wine, seasoning.

METHOD Blanch the sliced mushrooms in butter and white wine. Remove from the pan and keep at a side when needed. Poach the sole fillets in the liquor in which the mushrooms were blanched. Toss the rice in a little butter and season well. Arrange equally on serving plates, place the cooked sole 145

fillets on top and coat with the re-boiled Saffron sauce, garnish with blanched sliced mushrooms on top and red sweet pimentos strips.

Fillet of Sole Doreen Style 3soles, 50g butter, 2 tablespoons oil, and 18 olive shape of cucumber salt and pepper.

METHOD Remove the fillet from the sole, season and flour the fillets of sole. Fry gently in butter and oil to a golden brown colour, when cooked place on serving plates and keep warm at a side. Simmer the olive-shape cucumbers in butter until lightly brown and pour over the fried fillets and serve.

Fillet of Sole with Shrimps 3soles, 250g fresh frozen shrimps, 450ml White wine sauce, fish stock, seasoning.

METHOD Fillet the sole in normal way and poach in fish stock. When fish fillets are cooked place on serving plates and keep warm at a side. Reduce the fish stock with the white wine sauce and combine the shrimps, adjust seasoning and coat the fillets of sole with the sauce and serve.

Fillet of Sole Collin Style 3soles, 90g butter, 240g thick julienne of mushrooms, 6 artichoke hearts, [canned] 360g cooked green noodles, 300ml tomato sauce, chopped fresh mint, seasoning.

METHOD Remove the fillets from the soles and cut the fillets into 2cm strips sautĂŠ in butter and stir in the julienne of mushrooms and well drained artichokes cut in quarters, adjust seasoning. When cooked drain from fat and keep at a side warm. Toss cooked green noodles in little olive oil and arrange equally on serving plates, place on top the fish mixture and garnish with fresh chopped mint, and pour around the re-boiled tomato sauce and serve.

Fillet of sole Slimmers Taste 3soles, 240g cooked finely chopped mushrooms, fish stock, and 150ml white wine, 15g finely chopped garlic, 60g skinned chopped fresh tomatoes, 50g butter, chopped fresh basil, seasoning.

METHOD Remove the fillets from the soles, stuff the fillets with chopped mushrooms folded in two and season. Poach the fish in stock and when cooked keep warm at a side. SautĂŠ` chopped garlic in butter without 146

colouring, then add the chopped tomatoes, stir and add the white wine and let it reduce for a while. Drain the fish fillets from stock and place on serving plates, coat with the sauce and garnish with chopped basil on top.

Fillet of sole du Chef 3soles, 60ml lemon juice, 1tablespoon olive oil, chopped fresh herbs, chopped onions, 1 glove of a garlic crushed, 2 eggs, fresh breadcrumbs, 6 lemon wedges, parsley sprigs, seasoning.

METHOD Fillet the soles in usual way. Marinated the fish fillets in oil, lemon juice chopped herbs, onions, and garlic for 1 hour. Make the egg wash and dip in the sole fillets, and then roll in breadcrumbs. Fry slowly in butter and oil on both sides to a golden brown colour. Arrange the fillets on serving plates, garnish with lemon wedge and fried parsley on top. Serve tartar sauce separately in a sauceboat.

Salmon

Salmon is a beautiful fish and it is a cold water fish, but it lives in the sea during the winter and travels upriver during spring to lay eggs. Salmon is caught in the rivers of various European countries such as Norway, England, and Scotch land. To day we also import frozen salmon from Japan, and Canada but European salmon has a distinctive flavour. Salmon is suitable for grilling, poaching and baking. It can be served either cold or hot.

Grilled Salmon Allow 125g raw salmon per person. Cut the steaks and brush with oil, season and place under a hot grill to a golden colour on both sides and then finish cooking slowly at moderate heat. When the backbone can easily removed with the tip of a knife it means the salmon is cooked.

Serve the grilled salmon on green asparagus with Anchovy butter or lightly browned butter poured over the salmon steak, garnish with a lemon wedge, halved cherry tomatoes and a sprig of parsley.

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Grilled Salmon Baron Style 1 salmon steak, 60ml Madeira sauce, 30g cooked peeled prawns, 30g butter, and seasoning.

METHOD Cut the salmon steak, brush with olive oil season with salt and fresh ground black pepper, cook under a grill. When cooked arrange the salmon steak on a serving fish dish and pour over the re-boiled Madeira sauce and garnish with sautĂŠ in butter the prawns, on top. Serve at once.

Grilled Salmon BĂŠarnaise Cut the salmon steak, brush with oil, season and place under a grill and finish cooking in normal way. When ready arrange on a serving plate and garnish with peeled sliced lemons on top and a sprig of fresh basil at a side. Serve BĂŠarnaise sauce separately in a sauceboat.

Poached Salmon Life Style 1 salmon steak weighing 120g, 40g cooked spinach leaves, 60ml saffron sauce, 2 mussels in the shell, fish stock, seasoning.

METHOD Cut the salmon steak and poach in good fish stock. Toss the leave spinach in little butter and a pinch on nutmeg, adjust seasoning and place on a serving plate, place the cooked salmon steak on the spinach and coat with re-boiled saffron sauce and garnish with cooked mussels in shell on top.

NOTE. Mussels are very tasty but they must be fresh and the shells must be firmly closed. Wash thoroughly before cooking. Cook mussels in a saucepan with white wine, seasoning and cover tightly, cook quickly over high heat for about 5 minutes and the mussels will cook and open the shells.

Poached Salmon Top Chef Style 1salmon steak weighing 120g, 60ml fish Veloute, 30g cooked peeled shrimps, grated Parmesan cheese, chopped chives, and seasoning.

METHOD Poach the salmon steak in white wine, with few bay leaves. Boil the fish Veloute and stir in the cooked shrimps and cook for 1 minute. Remove the backbone from the salmon steak and place on a serving plate, mask the fish with the sauce and sprinkle a few grated cheese on top, glaze under a hot grill to a nice golden colour, garnish with fresh chopped chives and serve.

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Poached Salmon Renato 1salmon steak weighing 120g, 10g capers, 100ml white wine, 2tablespoons olive oil, 2 fillets of anchovy cut into strips, 15g diced red pepper, parsley sprig, seasoning.

METHOD Poach the fish in white wine and little fish stock and when cooked put at a side warm. Toss the capers in olive oil and stir in diced red pepper and cook for a while. Remove the fish from the liquor; remove the backbone and place on a serving plate, pour over the tossed capers and peppers in oil on top, garnish with criss-cross anchovy strips and a sprig of parsley.

Baked Salmon Lucia Style 4salmon steaks weighing 120g each, 50g butter, 4 lemon wedges, and seasoning.

METHOD Heat the oven at 190°c. Put about 12g of butter on each portion of salmon and season. Cut out 4 squares of silver foil large enough to enclose a salmon steak. Place each portion on one of the squares and wrap the foil round. Place on a baking dish and bake in the oven for about 20 minutes.

When cooked remove the silver foil and arrange the fish on serving plates, garnish with lemon wedge with each portion.

Baked Salmon Country Boys 4salmon steaks weighing about 120g each 40g butter, 240ml white wine sauce, 80g skinned seeded diced tomatoes, 12 olive shape fresh cucumbers, chopped chives, seasoning.

METHOD Prepare salmon steaks on a baking dish, season well with freshly ground black pepper and salt. Put a knob of butter on each portion of salmon and cook for 15-20 minutes in a moderate oven. If the backbone can easily removed with the tip of a knife, the fish is cooked and keep at a side warm. Re-boil the white wine sauce and add little butter to enrich the sauce. Arrange the fish portions on serving plates with the backbone off and coat with white wine sauce and garnish with diced tomatoes and olive shaped cucumbers simmered in butter and chopped chives sprinkled on top.

Baked Salmon with Shrimps Sauce 4salmon steaks, 150ml fish stock, 60g butter, 250ml shrimp sauce, 120g cooked peeled shrimps, chopped parsley.

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METHOD Butter an ovenproof dish and arrange the prepared salmon steaks in a single layer. Pour over the fish stock and season. Put a knob of butter on each portion of fish and bake in an oven until cooked. Arrange the cooked fish steaks on serving plates and mask with the re-boiled sauce and garnish with sautĂŠ` shrimps and sprinkle chopped parsley on top.

Baked Salmon Lady M. Curry 4salmonsteaks, 60g butter, 320g cooked saffron rice, 80g skinned unseeded chopped tomatoes and seasoning.

METHOD Butter an ovenproof dish and arrange the prepared salmon steaks, season well with salt and freshly ground pepper. Place a knob of butter on each steak and cover with a piece of tin foil and cook in a moderate oven. Toss the rice in a little butter and arrange on serving plates, place the steaks on the rice and pour over sautĂŠed chopped tomatoes on top.

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Swordfish Swordfish is a saltwater fish and found in the Atlantic, Pacific, and Mediterranean Sea. It weighs up to 200kg. Swordfish can be cooked grilled, poached, baked, fried, or boiled. Each portion of swordfish steak weighs about 120g.

Swordfish Florence Style Swordfish steak, fish stock, 60ml Mornay Sauce, 60g cooked spinach leaves, 20g butter, grated cheese, and seasoning.

METHOD Prepare the swordfish steak and season. Place in a pan and just covered with fish stock and poach till cooked on low flame. Toss the spinach leaves in butter, season and place on serving plate, place on top the cooked fish and cover with Mornay sauce, sprinkle with grated cheese and dotted with melted butter, brown under a hot grill or in an oven and serve.

Grilled Swordfish Citron Swordfish steak, olive oil, 30g butter lemon wedge parsley sprig and seasoning.

METHOD Brush the swordfish with olive oil and season with freshly ground black pepper and salt. Grill under moderate heat to a golden brown colour on both sides. When cooked arrange on a serving plate with little browned butter pour on top and garnish with lemon wedge and a fresh crispy parsley sprig. Serve with French fried potatoes, steamed baton carrots and fine green beans.

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Fried Swordfish Father Style Swordfish steak, olive oil, 1 crushed clove of garlic, pinch of thyme, 30g butter, chopped fresh basil, seasoning.

METHOD Season and flour the swordfish steak, fry gently in olive oil with crushed garlic and a pinch of thyme to a golden brown colour on both sides.

When cooked place on a serving plate and pour over browned butter and sprinkle fresh chopped basil, garnish with two peeled lemon slices on top.

Grilled Swordfish Bretonne Swordfish steak, olive oil, 30g butter, 30g peeled shrimps, 20g cooked sliced mushrooms, lemon wedge, parsley sprig and seasoning METHOD Season the fish steak with salt and pepper and sprinkle olive oil on top, grill under a moderate heat on both sides. Toss the cooked mushrooms and shrimps. Arrange the fish on a serving plate and pour over the tossed shrimps and mushrooms on top. Decorate with a lemon wedge and a nice parsley sprig.

Fried Swordfish with Almonds Swordfish steak, 10g roasted almonds, 30g butter, lemon wedge and seasoning.

METHOD Season well the fish steak and dip in flour. Fry gently in olive oil to a nice golden brown colour on both sides. Toss the nuts in butter. Arrange the fish on a serving plate and pour over the top of the fish the tossed almonds. Decorate with a lemon wedge and a sprig of basil leaf.

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River Trout Trout are found in Britain and Northern Europe rivers. The trout and salmon belong to the same family. They are best when served with a simple dressing and garnish.

Each trout weighing about 180g River Trout with Almonds 1trout, 10g flaked almonds 30g butter and seasoning.

METHOD Dip the cleaned trout in salted milk and then in flour. Fry gently in butter on both sides to a brown golden colour. When cooked remove from pan and keep warm at a side. Put fresh butter in the pan and fry flaked almonds light brown. Arrange the fish on a serving plate and pour over the almonds and butter on the trout.

River Trout with Cream sauce 1trout, 60ml of fresh cream, 1 juice of a lemon, salt and pepper.

METHOD Place the trout in an ovenproof dish, sprinkled with salt and pepper, add two bay-leaves and the juice of a lemon and add two spoonfuls of water.

Bake in a moderate oven for 12-15minutes. When cooked remove the trout and drain well. Put the cooking liquor in a pan and stir in the fresh cream and let it reduce slowly by half. Arrange the trout on a serving plate and pour the sauce over the trout. Sprinkle few breadcrumbs and glaze to a golden colour under a hot grill.

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River Trout Meuniere 1trout, 25g butter, 1 lemon, little milk, flour, chopped parsley, and seasoning.

METHOD Dip the fish in milk and then in flour and then fry in butter on both sides to a brown golden colour. Place the fish on a serving plate and sprinkle few lemon juice and brown butter on top. Garnish the trout with two peeled slices of lemon and chopped parsley.

Fried Trout Doria 1trout 25g butter 6 small olive shape cucumbers and salt and pepper.

METHOD Proceed as Trout Meuniere. Cook carefully the cucumber in a pan, in 25g butter, covered with a lid. Arrange the cooked trout on a serving plate, and sprinkles on top the cooked cucumbers and butter.

Tuna-Fish Tuna- fish is a salt-water fish and it is found in the Mediterranean Sea and it is caught in large quantities. One tuna fish weigh about 225kg. The flesh of tuna fish is firm, fat and dark in colour. Tuna fish can be prepared in many ways such as grilling, braising, frying, or baking. Normally it is sold only in pieces when it is fresh. It is always available tinned in oil.

Grilled Tuna Fish with Herb Butter [PER PERSON] 120g tuna fish without bones, olive oil, chopped basil, chopped clove of garlic, 30g butter, lemon-wedge, and seasoning.

METHOD Brush the fish with olive oil and grill under moderate heat, brush with oil several times while cooking the fish. When cooked place on serving plate and pour over the tossed chopped garlic and herbs in butter. Garnish with lemon wedge and serve at once.

Baked Tuna Fish Summer Slimmers 120g tuna fish per person, 1 small sliced onion, 6 slices fresh tomatoes, 1 chopped clove of garlic, chopped parsley, chopped basil, 50ml white wine, 1 tablespoon olive oil salt and pepper.

METHOD Place the fish in an ovenproof dish and sprinkle chopped garlic, basil, and parsley on top, season with freshly ground black pepper and salt, sprinkle the sliced onions and place the slices of tomatoes on top, pour onto the 154

white wine and olive oil. Cover well with a lid and bake in a moderate oven for about 30 minutes. When ready cooked serve the fish on a serving plate at once.

Fried Tuna Fish with Peppers 120g tuna fish without bones, flour, oil, 25g butter, 15g red pepper, 15g yellow pepper, 15g green pepper, 50ml white wine and seasoning.

METHOD Season the fish with salt and pepper, dip in flour and fry gently in oil on both sides to a golden brown colour. When cooked arrange on a serving plate and keep warm. Cut in strips the peppers and fry in butter until soft, then stir in the wine and let it reduce by half. Pour the peppers and the residue over the fish and serve.

Scampi Scampi Brochettes Citron [FOR 2 PERSONS] 250g shelled and cleaned scampi, [remove the thin black thread] 2 half lemons, 25g butter, olive oil, seasoning, parsley sprigs.

METHOD Season the scampi and then fix them on skewers, dip in flour and then brush with olive oil. Grill the scampi on both sides, it takes about 10 minutes to cook the grilled scampi. Serve the scampi with melted butter poured on top and garnish with half a lemon with each portion and fresh parsley sprig at a side. Serve boiled rice separately.

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Scampi on Skewers Italian For two persons; 10 scampi, 10 medium- sized mushrooms, 10 pieces of Ememthal cheese 2.5cm square and 1cm thick, 8 pieces of green peppers 3cm square, 120g butter, crushed thyme, seasoning.

METHOD Shell and clean the scampi and season with salt and pepper and crushed thyme. Use four wooden skewers and fix in, scampi, a piece of cheese, a mushroom, and a piece green pepper. Then repeat again on each skewer.

Brush well the skewer items with melted butter and place them in a ovenproof dish and cook in the oven for about 10minutes. From time to time baste the skewers with the liquor. When ready cooked serve the scampi skewers on a bed of rice pilaf. Sprinkle the scampi with a lemon juice.

RICE PILAF For 6 persons; 310g rice, 600ml chicken stock, 1 onion, and 60g butter.

METHOD Sauté chopped onions in butter; do not let it brown. Add the rice, and cook together till the rice is glossy, add the chicken stock and stir well.

Cover with a lid and cook in hot oven for about 18-20 minutes. Remove from the oven, remove the lid and add cut in pieces the butter, and separate the grains with a fork.

Scampi Thermidor [For four persons] 800g peeled scampi, 90g butter, 50ml oil, 50ml brandy, 150ml Béchamel sauce, 15g grated Parmesan cheese, 75ml milk, 150ml fresh cream, 20g English mustard.

METHOD Make the Béchamel sauce and combine grated cheese, milk, and fresh cream, stir and cook for 3 minutes until it is well bound and form a thick sauce. Remove from heat and stir in 60g of butter and mustard. Pass the sauce through a sieve and keep at a side when needed. Fry the scampi in the hot butter and oil, cook for 4 minutes and then add the brandy and flame. Cook for a while and pour the sauce over the scampi. Divide scampi on serving plates, sprinkle a few grated cheese on top and put under a hot grill and glaze to a nice golden colour. Serve pilaf rice separately.

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Scampi with Garlic and Fresh herbs FOR TWO PERSONS 250g scampi, 5g chopped garlic, 25g butter, 50ml brandy, and 5g green pepper finely julienne chopped chives, seasoning.

METHOD Shell and clean the scampi, season with salt and pepper. Dip in flour and fry gently in butter and finely chopped garlic, when nearly cooked stir in the brandy and flame. Then add finely julienne green pepper and cook for 1 minute, remove from heat and serve the scampi on a bed of rice pilaf and garnish with fresh chopped chives on top.

Deep Fried Scampi with Saffron butter For two persons 12 peeled scampi, flour, egg-wash, fresh breadcrumbs, 25g butter, a pinch of saffron, seasoning.

METHOD Clean the scampi and season with salt and pepper, dip in flour and then in egg wash and breadcrumbs. Fry to a golden colour in a deep fat and place on serving plates, keep warm at a side. Melt the butter and stir in the ground saffron and cook to a light brown colour. Pour over the scampi the saffron butter and garnish with twisted lemon slices and fresh basil sprig.

Sea-Food Oysters Occasion Delight 5-6 OYSTERS PER PERSON Wash the oysters before opening. Open only just before use. Arrange 5-6 oysters on a bed of crushed ice on each plate. Garnish with lemon slices and thinly cut brown bread and butter served separately, together with salt and freshly ground black pepper.

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Oysters a` la Florentine For 4 portions 24 oysters, 250g spinach, 100ml BĂŠchamel sauce, 150ml Mornay sauce, 15g grated Parmesan cheese, 50g butter.

METHOD Blanch the oysters in salted water and take out the oyster from the shell and keep at a side. Cook the spinach, drain and squeeze out. Toss the spinach in 20g butter and thicken with the BĂŠchamel and season with salt, freshly ground black pepper and nutmeg. Place a teaspoon of spinach in the bottom of each shell, and then place an oyster on top and coat with Mornay sauce. Sprinkle grated cheese and melted butter on top. Place the shells on an ovenproof dish and brown the oysters in a hot oven. When ready serve at once.

Mussels Fisherman Style For 6 persons 4 dozen [48] mussels, 150ml white wine, 1 large chopped onion, parsley sprigs, 2 bay leaves, pinch of dried thyme, 30ml olive oil, chopped garlic, chopped basil, seasoning.

METHOD Wash well the mussels and place in a pan with the chopped onion, sprigs of parsley, bay leaves, thyme and the white wine. Cook over high flame and as soon the shells opened and the liquid rise at the top of the pan remove from heat because further cooking makes the mussels shrink and become hard. Drain the mussels well from stock and remove the mussels from the shells, then sautĂŠ slightly with chopped garlic and basil in olive oil, season and serve at once.

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POTATOES Potatoes are an underground plant. Potatoes, native of Peru, were brought to Europe in the 16th century by Spanish explorers. The cultivation of the potato spread rapidly, and early in the 18th century the potato plant was introduced into North America. In United States of America during the mid1980s the harvest of potatoes was about 1.2 million acres, yielding about 16.1 million metric tons of potatoes each year.

Yellowish potato pulps are best for frying and the whiter ones are for baking and boiling.

Potato Croquettes 450g potatoes, boiled and drained, 1 egg yolk, 5g butter, hot milk, salt and white pepper, pinch of nutmeg, beaten eggs, dry breadcrumbs.

METHOD Sieve the potatoes and mix in the egg yolk, butter and enough hot milk to make a firm paste. Season with salt and white pepper and a pinch of nutmeg, divide into even sized pieces and form into small cylinder shapes, leave it to cool for a while. Dip the potatoes in the beaten eggs and then into the breadcrumbs. Cook the potato croquettes in deep fat until golden brown.

NOTE: Make sure the fat is hot enough to brown a cube of bread in 1minute.

Potato croquettes with Almonds Use the same mixture of potato croquettes and shape into small balls. Dip into beaten eggs and then coat with Nibbed almonds. Fry in very hot deep fryer just before serving.

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Potato Duchess 450g boiled and drained potatoes, 25g butter, 1egg, hot milk, pinch of nutmeg, seasoning.

METHOD Sieve the cooked potatoes and add the butter, egg and little hot milk if necessary to give a stiff consistency. Adjust seasoning with salt and white pepper and a pinch of ground nutmeg. Put the mixture into a piping bag fitted with a star tube and pipe into a pyramid- shape on a greased baking dish. Bake in the oven until golden brown and serve.

Potatoes with sultanas 750g potatoes boiled and drained, 3egg yolks, 15g butter, 30g sultanas, and nibbed almonds, and seasoning.

METHOD Sieve the cooked potatoes and mix in the egg yolks butter and soaked in water and well-dried sultanas, season with salt and white pepper. Make round slightly flattened cakes with the mixtures and dip in beaten eggs and then coat with almonds. Fry in deep fat to a nice golden brown colour.

Baked stuffed Potatoes 5 potatoes each weighing about 90g, 100ml fresh cream, 60ml milk, 30g grated Parmesan cheese, 15g butter, and seasoning.

METHOD Clean and wash the potatoes and cook in their jackets till nearly done.

Remove the caps from the potatoes lengthwise, scoop out the potatoes leaving a shell of about 6mm thick. Mince the potato flesh and mix in the cream and season. Fill the mixture into the potato shells, sprinkle with grated cheese and splashed with melted butter and return to oven to finish cooking glaze nicely to a golden colour.

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Baked Jacket potatoes Choose even sized potatoes. Scrub well and prick all over with a fork.

Bake in the oven temperature at 200°c until they feel soft when squeezed.

When cooked cut a cross in the top of each potato and put in a piece of butter and serve at once.

Potato Lyonnaise For10 persons; 1.250g potatoes, 250g onions, 125g butter, oil, parsley, and seasoning.

METHOD Boil the potatoes in their jackets in salted water until just soft. Remove from heat, drain and peel, slice the potatoes about 6mm thick and fry in hot butter and little oil to a brown golden colour. At the same time fry the finely sliced onions in another pan slightly brown. Mix carefully the onions and potatoes together and fry for a few minutes, season with salt and pepper. Serve potatoes Lyonnaise sprinkled with chopped parsley.

Layered Potatoes a lĂ Mode 450g potatoes very thinly sliced, 40g butter, 1 clove of garlic crushed, 50g grated Parmesan cheese, 1 beaten egg, 300ml milk, pinch of nutmeg, powdered Paprika, salt and pepper.

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Mix 20g of the butter with the crushed garlic and rub the mixture round a baking dish. Layer the cut potatoes in the dish season with salt and pepper and nutmeg. Whisk the egg with the milk and pour over the potatoes.

Sprinkle the grated cheese mixed with little paprika powder and the remaining butter dotted on top. Bake in the centre of the oven until the potatoes are soft.

Boulangere Potatoes 1.250kg potatoes, 250g sliced onions, 1.150ml chicken stock or bouillon, butter, seasoning.

METHOD Cut the peeled potatoes in thick round slices. Mix with sliced onions and out in well-greased baking dish, season and pour over the stock or bouillon and a knob of butter. Cook in a hot oven until the stock absorbs and the potatoes start to roast to a golden brown colour.

Roasted Chateau Potatoes 1kg potatoes, 90g butter, chopped garlic, dried Rose-Marie, and chopped parsley, seasoning.

METHOD Cut peeled potatoes into the shape of large olives, put in cold water and bring to the boil. When boiled cool immediately in coil water and drain well. Put them in hot butter in a baking dish, and season slightly with salt, sprinkle chopped garlic and Rose-Marie. Bake them to a nice golden colour in the oven. Shake the dish from time to time to get the same 162

colour while cooking. Place in a serving dish with chopped parsley on top and serve.

Baked Potatoes Swiss style 1.250kg potatoes, 1.150ml milk, 60g butter, 120g grated Ememthal cheese or Gruyere cheese, seasoning.

METHOD Cut peeled potatoes in thick round slices and place in a greased baking dish. Season with salt and white pepper, add the milk and sprinkled with grated cheese and dotted with butter. Cook in the oven until soft and nicely browned in a moderate oven.

Potato à la Crème 1.250g potatoes, 450ml fresh cream, 30g butter, and seasoning.

METHOD Boil clean potatoes in their jackets, drain and peel, slice the potatoes thinly and put in a sauté pan, season with salt, pepper and nutmeg, add the butter and cream and cook slowly till a thick consistency. When ready place in a serving dish and pour on little more cream on top.

Potatoes Hongroise For 4-5 persons, 500g sliced potatoes, 125g sliced onions, 300ml chicken stock, 50g butter, 2 tablespoons tomato paste, paprika, seasoning.

METHOD Fry the sliced onions in butter to a golden brown colour and add the sliced potatoes and the tomato paste pour in the chicken stock and add a little salt and plenty of paprika. Cover the potato with a lid or a piece of tin foil and cook in a moderate oven till cooked. Serve with chopped parsley sprinkled on top.

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Normandy Potatoes For 4-5 persons, 500g peeled thinly sliced potatoes, 2 leeks [the white only], 1 sliced onion, 125g bacon, 150ml fresh cream, 50g butter, chicken stock, seasoning.

METHOD Fry lightly in butter the sliced onions and leek in a sautĂŠ pan then add the diced bacon and cook for a while. Add the sliced potatoes and cover with the chicken stock, season with salt and pepper and boil till cooked. When ready add the cream and place in a serving dish. Sprinkled with chopped parsley and served at once covered.

Parsley Potatoes 1kg potatoes, 50g butter, 300ml chicken stock, and chopped parsley.

METHOD Shape the potatoes as for Chateau potatoes then put in a sautĂŠ pan in hot butter and slightly browned, season with salt and pepper and pour in the chicken stock, add the chopped parsley cover and cook in the oven.

Steamed Potatoes This method of cooking it requires a steamer. If possible use small potatoes, place them in perforated dishes season with salt and cook. In large quantities of potatoes can be steamed at one time. Steaming is the best way of cooking to prepare plain potatoes.

Mashed Potatoes For 4-5 persons; 750g potatoes, 80g butter, 600ml milk, and seasoning.

METHOD Clean and peel the potatoes and cut in quarters. Cook in salted water and when cooked drain well and pass through a wire sieve. When sieved mix over very low heat with butter and stir in hot milk a little at a time, season and whip with a whisk to make it light and serve at once.

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Potato Pancakes FOR 5-6 persons; 1kg potatoes, 90g flour, 1 clove of garlic, 2 eggs, finely chopped parsley, 90g butter, oil, seasoning.

METHOD Clean and peel the potatoes, use a grater and grate the potatoes and place the grated potatoes in a cloth and squeeze moisture out. Put the potatoes in a bowl, mix flour, crushed garlic, egg, and chopped parsley, season with salt and pepper. Heat the butter and oil in a frying pan, then put in spoonfuls of the mixture in hot fat and fry on both sides to a nice slightly golden brown colour. Serve very hot on a serving vegetable dish.

Roasti Potatoes Scrap and wash the potatoes and cook them in their jackets in salted water. Drain potato and peel, cut into thin slices. Arrange the sliced potatoes in an omelette pan, with a little butter and oil. Cover with a lid and cook until the bottom side is golden brown. Turn out the potatoes upon the lid and slide back in the pan on the other side and continue cooking to a golden brown colour.

Parmentier Potatoes Clean and peel the potatoes, cut the potatoes into cubes and cook in deep fat, then tossed in butter seasoned with salt and sprinkled with chopped chives before serving.

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Provencal Potatoes Wash, peel the potatoes and cut in thin slices. SautĂŠ the sliced potatoes in oil with chopped garlic and a pinch of mixed herbs. When potatoes are cooked season slightly with salt drain from fat and serve.

Garlic New potatoes Clean and wash small potatoes and boiled in their jacket. Peel and tossed in butter the potato and finely chopped garlic and roughly chopped fresh parsley. season slightly with salt and serve.

Potatoes Maria style Potato croquette mixture, well seasoned with grated Parmesan cheese, shaped into croquettes and dipped in egg-wash and breadcrumbs and cook in deep fat.

Potatoes RenĂŠe Style Prepare potato croquette mixture with chopped ham. Make into round, slightly flatten cakes and dip in egg-wash and coated with nibbed almonds. Fry in deep fat.

Potatoes with mint Prepare same way as potato Parmentier; serve chopped mint sprinkled on top before serving.

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Game Chips Allow about 100g raw potatoes per person.

METHOD Clean and peel the potatoes. Cut into very thin rounds with a very sharp knife, wash and dry them well on a cloth. Cook the potatoes not too many at a time in a deep fryer by using a frying basket, it is important to shake them all the time. When cooked golden brown and crispy drain well and season with salt and can be used as a garnish for game birds.

French fried Potatoes Wash and peel large potatoes and trim the sides. Cut into oblong strips about 1cm thick. Wash potatoes and dry well. Blanch the potatoes in a deep fryer but not to hot for 5-6 minutes. Now the potatoes are cooked but colourless. Just before serving, put the potatoes into a very hot fat until crispy and a golden brown colour. When cooked spread them on kitchen paper to drain season well with salt and serve.

Potato Noisettes Clean and peel the potatoes, use large potatoes, cut out with a Parisian scoop in ball shapes. Wash the potato balls and drain well. Blanch the potatoes in not very hot fat for 2-3 minutes drain well and season. Then continue cooking in butter until they are golden brown. Sprinkle chopped parsley on top just before serving.

Potatoes Wilder Mann Style 1.250kg sliced potatoes, 160g sliced onions, 125g Gruyere cheese, 80g butter, 300ml chicken stock, seasoning.

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METHOD Fry slightly in butter the sliced onions, mix the onions with raw sliced potatoes and the cheese cut in small thin slices, and season with salt and freshly ground black pepper. Then place in a greased baking dish and half cover the potatoes with the chicken stock. Cook in a moderate oven until the potatoes are soft and brown.

Potato Horizon Clean and peel the potatoes, cut the potatoes in thick slices and place in a greased baking dish, season with salt and pepper, add beef stock just cover the potatoes, sprinkle chopped lean bacon, chopped onions on top and cook in a moderate oven. Serve the potatoes with chopped parsley on top.

Potatoes Military Style Prepare same way as creamed potatoes with chopped cooked ham, chopped red sweet pimentos and finely chopped chives scattered on top.

Potatoes Beatrice Style Clean and peel the potatoes in normal way and cut in 1cm dice. Place in a greased baking dish, add chopped garlic, chopped onions, pinch of dried thyme and 2-3 bay leaves, and then cover with well-seasoned tomato sauce. Cover with a lid or a piece of tin foil and cook in a moderate oven until the potatoes are soft.

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VEGETABLES

ARTICHOKE BOTTOMS When preparing the bottoms, the artichokes must be raw because if they were cooked it is easy to tear part of it off. With a sharp knife cut off the leaves close to the bottom. Then immediately place the artichoke bottoms in water and lemon juice to keep them white. Place artichoke bottoms in lightly salted water with few drops of lemon juice and slowly bring to the boil and cook. When ready cooked cool down in cold water and now they are ready for use when needed. To keep them good for several days place the bottoms in a china or stainless steel bowl and pour strained white stock on top, covered and place in a chiller temperature at 4-5°c.

Artichoke Bottoms Brussels style 6 artichoke bottoms, 30ml white wine, 100ml white stock, 30g butter, 200g tiny Brussels sprouts, 60g chopped cooked ham, and 100ml demiglace sauce, seasoning.

METHOD Simmer the bottoms in white wine and stock for few minutes. Drain well and keep at a side warm. SautĂŠ in butter the sprouts and the cooked ham, season and then drain all fat, stir in the demi-glace and bring to the boil.

Remove from heat and stuff the artichoke bottoms with the mixture.

Green Asparagus Green asparagus tips are cut in equal length, bundled and tied, boiled in salted water, cooled down in cold water and tossed in butter. Asparagus

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are used as a garnish or salad or served as separate course. Usually one allows 60g-70g of cooked cleaned asparagus per person.

Green Asparagus Bern style Boil prepared asparagus tips in salted water, drain and arrange in a baking dish, cover the asparagus with grated Gruyere cheese, sprinkle finely chopped onions and breadcrumbs and dotted with butter. Glaze in an oven to a golden colour.

Green Asparagus with Gravy Cook the prepared asparagus tips in normal way, drain well and place in a serving dish and cover with thick veal gravy.

Green Asparagus with Butter Clean and prepare the asparagus and cook in boiling salted water and a pinch of sugar. Drain well and toss quickly in hot melted butter, adjust seasoning and serve.

Broccoli Broccoli is similar to cauliflower but deep green in colour. It is marketed all the year fresh and frozen. When preparing broccoli remove the leaves and cut the stem. Boil in salted water and cool down in cold water. Allow 60gcooked broccoli per person.

Broccoli with Butter Cook fresh broccoli in salted boiling water, drains and served with brown butter and a few drops of brown vinegar.

Broccoli with fine herbs Cook fresh broccoli in normal way, drain and served with melted butter and sprinkle with ground nutmeg on top.

Broccoli with Tossed almonds

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Cook prepared cleaned broccoli in boiling salted water, drain and arrange on serving dish and pour over flaked tossed almonds in butter on top.

Broccoli au Gratin Cook broccoli in usual way, drain and place on a greased baking dish, coat with Mornay sauce and sprinkle with grated cheese, dotted with butter and glaze in a hot oven to a golden brown colour.

Broccoli Agnes Style Cook broccoli sprigs in boiling salted water and drain well. Simmer the sprigs in butter with chopped onions and chopped lean bacon. Arrange broccoli sprigs on a serving dish and sprinkle chopped parsley on top.

Broccoli Polonaise Cut cooked broccoli into portions and reheat in butter. Heat 50g butter, add 10g white breadcrumbs in a pan and lightly brown. Pour over the broccoli and sprinkle with sieved hard-boiled egg and chopped parsley.

Broccoli Hollandaise Cook broccoli in normal way. Arrange on serving dish or plate and serve sauce Hollandaise separately in a sauceboat.

Brussels sprouts When preparing Brussels sprouts remove the outer leaves, cut a cross in the bottom of the stem. Wash and cook in boiling salted water for about 10-12 minutes or until cooked. Drain and cool under fresh running water.

Allow 60g cooked Brussels sprouts per portion.

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Brussels sprouts Italian Cook Brussels sprouts in salted boiling water, drain well and arrange in a serving dish, sprinkle grated Parmesan cheese on top and pour over chopped anchovy fillets lightly fried in butter.

Brussels sprouts Grand-Ma Cook Brussels sprouts and drain well. SautĂŠ chopped onions and diced bacon until soft. Mix in the Brussels sprouts season and stir gently, cook for a while and place the sprouts in a serving dish and garnish with chopped parsley on top.

Brussels sprouts a` la Anglaise Cook the Brussels sprouts in usual way, in boiling salted water and drain well. Arrange in vegetable serving dish and place small pieces of butter on top.

Brussels sprouts Polish Style Prepare and cook Brussels sprouts in boiling salted water, drain well and place on a serving dish. Sprinkle, white breadcrumbs browned in butter and sieved hard-boiled egg.

French Beans Wash the beans and cook whole in boiling salted water for about 10-12 minutes. It must be well drained before use or simmered in butter. Allow about 60g of cooked French beans per portion.

French Beans with Bacon Cook cleaned French beans in boiling salted water, drain well and toss in butter mixed with fried cut in strip bacon.

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French Beans with Tomatoes Cut skinned fresh tomatoes in 2cm dice cut and simmer in butter, mix in the cooked French beans and stir gently, adjust seasoning and place on a serving vegetable dish and sprinkle chopped parsley on top.

French Beans Parmesan Cook whole French beans in boiling salted water, drain well and place in a serving dish and sprinkle plenty of grated Parmesan cheese and pour over browned butter on top.

CAULIFLOWER Remove the outer leaves, but leave the small once intact. Cut the base of the stem and cut a cross in it. Wash well the cauliflower and cook in boiling salted water for about 15-20 minutes, depending on the size of the cauliflower. When cooked cool under fresh running water. The cauliflower can be cooked into florets and it takes about 10 minutes to cook. Allow 60g cauliflower per person.

CAULIFLOWER SPRIGS ITALIAN STYLE Cook cauliflower sprigs in boiling salted water and place in a shallow ovenproof dish and coat with Italian sauce, sprinkle with grated cheese and splash with melted butter. Glaze in a hot oven to a golden brown colour.

FRIED CAULIFLOWER SPRIGS Clean, wash and divide the cauliflower into florets, cook in boiling salted water. When cooked cooled down and when cold dip in frying batter and fry in deep fat to a nice golden colour. When ready serve at once.

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CAULIFLOWER AU GRATIN Divide cauliflower in four and cook in boiling salted water; place on a greased baking dish and cover with Mornay sauce, sprinkle with grated Parmesan cheese and gratin ate in the oven.

CAULIFLOWER SPRING TIME STYLE Cook cauliflower in normal way and place in a vegetable-serving dish.

Toss in butter red peppers strips and chopped basil and pour over the cauliflower. Serve tomato sauce separately in a sauceboat.

Red kidney beans Red kidney beans can be bought dried or canned. Always soak in water dried beans before cooking.

RED KIDNEY BEANS IN WINE For 6 portions 500g dried red kidney beans, 20g flour, 300ml red wine, 20g chopped onion, 130g bacon, and seasoning.

Wash and soak the beans for two hours. Cook them in salted boiling water until cooked. Sweat the chopped onion in butter and add the diced bacon and cook to a slightly brown colour, dust the flour and pour on the wine. Bring to the boil and simmer the beans for 10-14 minutes. Adjust seasoning and the beans are ready to serve.

White Cabbage White cabbage is used raw as salads, in soups, and as vegetable dishes.

To prepare a cabbage, first remove the outer leaves and cut the cabbage in half and cut out the hard centre stalk.

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Braised Cabbage For four portions 1kg white cabbage, 40g sliced onions, 125g bacon cut in strips, 50g diced cooked ham, 30g butter, pinch of caraway seeds, 200ml chicken stock, seasoning.

METHOD Remove all damaged leaves from the cabbage, quarter the cabbage and cut out the hard stalk. Wash and drain well and then place the cabbage in an ovenproof dish, sprinkle the sliced onions, bacon, and diced cooked ham on top, put a pinch of caraway seeds, salt, pepper and butter. Pour over the chicken stock and cover well with a lid and cook in oven until done.

Baked Cabbage Swiss Style For six persons 2kg white cabbage, 60g butter, 2 egg yolks, 150ml fresh cream, grated Swiss cheese, pinch of nutmeg, seasoning.

METHOD Remove the damaged outer leaves, cut the cabbage in half and cut out the hard centre stalk. Finely slice the leaves, wash, and drain, cook in little a water and butter until the cabbage is done and the water evaporated. Place the cooked cabbage in a greased baking dish and covered with cream mixed with the egg yolks seasoned with salt and nutmeg, sprinkle the top with grated Swiss cheese and bake in oven to a golden colour.

Carrots Carrots are cultivated in every part of the world. There are many different varieties of carrots, some of them are long and others are short and round.

The small carrots are the best for there freshness. To prepare carrots, cut off the roots and remove the thin skin with a French or Swiss peeler.

Sliced Carrots with Cream sauce

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Allow 60-80g cooked sliced carrots per person. Clean carrots and thinly sliced. Cook in salted water, drain well, and simmer in butter for few minutes. Then add fresh cream, season and cook until the sauce thickens.

Glazed Carrots Allow 60g-80g cooked carrots per portion.

Cut large carrots into batons [3cm-1cm] lengthways strips. Put cleaned carrots in enough chicken bouillon just to cover the carrots completely, add salt, 15g sugar and a knob of butter and cook slowly till the carrots are cooked and the liquid has evaporated leaving a syrupy juice. Toss the carrots to give a glazed surface.

Baby carrots with fine Herbs Clean and skin the baby carrots and cook in salted boiling water. When cooked drain and toss in butter, season, and stir in finely chopped parsley and chives.

Carrots with Green peas Clean and wash the carrots and cut in 1cm cubes. Cook in boiling salted water, drain and mix same amount of cooked green peas, season with salt and sugar, and then toss in butter.

Carrots Alps Hotel Clean and wash the carrots in usual way and cut in round slices, cook in chicken stock and white wine just enough to cover the carrots, add salt, pepper and a pinch of nutmeg. When cooked drain and toss the carrots in butter and sprinkle chopped parsley on top.

Celery Celery can be eaten raw with cheese or in salads. It can be stewed and braised and served as a garnish with main dishes.

Braised celery Allow 60-80g per portion. Remove damaged outside stalks of the celery, wash well, inside and out and boil in salted water for about 8 minutes.

Cool under fresh running water and cut in half lengthwise, fold and place 176

in a pan on a bed of sliced onions. Pour over the white beef stock, just covers the celery, a knob of butter and lightly seasoned with salt. Cover with a lid and cook slowly in the oven until soft. When cooked drain well and place on serving vegetable dish, if the pieces are to large cut in half again. Coat with boiled up tomato sauce and sprinkle chopped parsley on top.

Celery with Parmesan cheese Prepare celery in same way as described. Cut the celery stalks in 5cm long and blanched in salted water for 10minutes. Drain well and place the celery in a baking dish and pour over light demi-glace just to cover the celery and simmer in the oven for 15-20minutes. When cooked place on a serving vegetable dish sprinkle grated Parmesan cheese on top and serve at once.

Celery Geneva Style Clean the celery stalks in same way and cut into batons. Cook in boiling salted water until soft, drain well and place the batons in a greased baking dish, covered with cream sauce and sprinkle breadcrumbs, grated Gruyere cheese and melted butter and glaze in the oven. When ready place in a vegetable dish and serve at once.

Spinach Spinach is a leafy vegetable and it grows all over the world and it is available at all times of the year. It is also marketed frozen, vacuum packed in different weights. Spinach is served in leaves or puree. Spinach can be cooked on high heat in its own juice with a pinch of salt. It must not be cooled in water, just drained and pressed by hand.

Boiled spinach English style Remove all stalks from the spinach and wash several times. Cook spinach on high heat in its own juice with a pinch of salt. Drain, cool and squeeze 177

out all moisture well. Just before serving toss in butter and season lightly, stir with a fork to loosen the leaves and place in a serving dish.

Tossed spinach in garlic Clean spinach as described and cook on high heat with its juice with a pinch of salt. Drain, cool, and squeeze well all moisture. Toss chopped garlic in butter and stir in the spinach leaves and season with freshly ground black pepper, and a pinch of ground nutmeg.

Spinach Italian Prepare and clean the spinach in usual way and cook. Drain well, cool and squeeze all moisture. SautĂŠ chopped garlic in little olive oil until soft and stir in few chopped anchovy fillets, then stir in the spinach by using o fork to loosen the leaves, season and add little meat gravy and serve at once.

Creamed Spinach Wash the spinach for several times and remove all the stalks. Cook the leaves in boiling salted water, do not cover while cooking. Drain and cool the spinach under running water and drain again, and press with hands to squeeze all moisture. Chop finely the leaves and put on heat with a knob of butter for two minutes, season with salt and pepper and a pinch of nutmeg and stir in BĂŠchamel sauce and cook for a few minutes on low heat and serve.

Onion Onions are the most valuable flavouring agent in cooking. There are many kinds of onions. Pearl onions are picked before they have reach full size and are used for garnishes and for pickling.

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Deep fried onions Cut of the roots and remove the thin papery brown skin. Slice large onions across and separate the rings. Season the onion rings with salt and then turn them in flour, shake off the surplus flour and then dip in hot oil and cook them to a golden brown colour and crispy. Onion rings are usually served as a garnish.

Onions with cheese sauce Clean onions as described and cook in boiling salted water for 3045minutes [longer cooking for large once], drain well when cooked and place in a serving vegetable dish and coat with cheese sauce.

Stuffed onions Cut the roots and remove the skin in usual way. Use large onions. Cook in salted boiling water for 40-50minutes. Allow cooling, and hollow out carefully the pulp. Chop the pulp and mix with cooked chopped mushrooms and season. Fill the onions with the mixture and sprinkle grated Parmesan cheese and splashed with melted butter on top. Glaze in an oven and serve at once.

Glaze brown onions

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Use small onions [button onions], remove the skin and dust the onions with castor sugar. Brown slowly in butter and then add brown stock just covers the onions and cook slowly until the onions are glazed and the liquid has evaporated.

Mushrooms Mushrooms are cultivated in quarries, cellars and sheds, and are available at all times of the year. Mushrooms are sold as buttons, round or as caps.

Mushrooms can be grilled, sautĂŠed or baked.

Grilled mushrooms Prepare the whole mushrooms and place on a grilling dish, dot with butter, season and cook under gentle heat for 6-10minutes or till cooked.

Baked Mushrooms Place the prepared whole mushrooms in a greased ovenproof dish, sprinkle with butter and season with salt and pepper, cover with a piece of tin foil and bake in the oven for about 16 minutes.

SautĂŠ Mushrooms Clean and slice the mushrooms or cutting as preferred. Cook gently the mushrooms until soft in butter with slightly salt and pepper. Shake the mushrooms from time to time and squeeze of lemon juice can be added just before serving.

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Mushrooms with chopped herbs Clean and cut the mushrooms in quarters and sautĂŠ` in butter with chopped chives and parsley seasoned with freshly ground black pepper and salt.

Mushrooms with Port wine Clean and wash button mushrooms and sweated in butter, season and glaze with Port wine, moistened with fresh cream and cook for few minutes.

Stuffed Mushrooms 500g medium sized mushrooms, 250g minced lean pork, 30g chopped onions, ½red pepper 1celery stick, a pinch of ground ginger, 1tablespoon dry sherry, 2tablespoons soy sauce, 1 egg white, salt and pepper.

METHOD Remove the stem from the mushrooms. Chop finely the mushroom stem and then mix it well with the prepared stuffing.

Make the stuffing. Put the minced meat, onions, finely chopped red pepper, chopped celery, ginger, dry sherry, soy sauce, egg white and salt and pepper in a bowl. Mix well the mixture and then fill the stuffing into cavity of the mushrooms. Dip the stuffed mushrooms into seasoned flour and then dip in the prepared coated batter. Put the mushrooms a few at a time in deep hot fat and fry until golden brown and cooked through for about five minutes. Note, do not have the oil too, hot, because the mushrooms will brown too quickly and not cook through.

Green Peas The two main classes of green peas are the garden and the field peas.

They are marketed fresh or frozen and packed in different weights.

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Peas with mint Cook the peas with a bunch of mint and drain well, toss in butter and season.

Place in a serving dish and sprinkle chopped mint on top.

Peas Reno style Cook peas in boiling salted water, drain and mix chopped cooked ham and chopped fried onions, place in a serving vegetable dish and sprinkle chopped nuts on top.

Peas with butter Cook peas in salted boiling water drain and tossed in butter, season with salt and a pinch of sugar.

Peas Grandfather Cook in usual way, drain, mix shredded lettuce and chopped onions simmered in butter, adjust seasoning and serve.

Peas Village style Boil peas in normal way, drain and mix with fried chopped onions in butter, mix same amount with diced cooked carrots. Toss peas and carrots in little butter season and place in a serving vegetable dish.

Peas French Style Mix the peas with shredded lettuce, button onions, butter, salt and a pinch of sugar, cooked with a very little water. when cooked bound with butter sauce.

Peas Wilder Mann style Cook the peas and drain. Toss in butter mixed with finely chopped parsley, breadcrumbs and when done sprinkle grated Swiss cheese on top.

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Red Yellow and green peppers There are varieties of peppers, green, red, or yellow and are eaten raw, marinated in olive oil and vinegar or stuffed with meat, rice, or minced vegetables.

Stuffed green pepper with meat Serve for 5 people. 5 peppers, 500g Italian sausages, chopped parsley, 1egg, 2tablespoons oil, 1clove of garlic crushed, 300ml Tomato sauce, seasoning.

METHOD Cut the stalks and remove seeds carefully through the hole, wash out and stuff with the sausage meat mixed with crushed garlic, chopped parsley, oil, the egg, salt and pepper. Place upright in a greased sautĂŠ pan and add a little chicken stock, sprinkle the tops with grated cheese and little olive oil. Cook slowly in a moderate oven. When cooked, place on serving plates and pour around the boiled up tomato sauce and serve.

Red peppers stuffed with rice For 5 persons, 5 red peppers, 130g rice, 5 tomatoes, 1 tablespoon olive oil, chicken stock, seasoning.

METHOD Cook the rice in salted water and when cooked drain and cool. Mix the rice with peeled deseeded chopped tomatoes, oil, chopped parsley and seasoning. Cut out the stalks of the peppers and remove all seeds through the hole and wash well. Then stuff the peppers with the rice. Place upright in a baking dish add little chicken stock and cover first with a piece of carta al forno [baking paper] and tin foil and cook slowly in a moderate oven. When cooked place on serving plates and serve at once.

Green peppers Spanish style Blanch the cleaned peppers in salted water, cool down and peel, cut in halves and remove all seeds. Dip in frying batter and fry in deep fat.

Red peppers Chefs style

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Cut the peppers in halves, remove the seeds and cook in chicken stock.

When cooked drain and served with melted butter and chopped skinned deseeded tomatoes on top.

Gratinated Green peppers.

Blanch the peppers and remove the skin. Cut in halves and remove the seeds. Then simmer slowly in butter until the peppers are nearly cooked.

Place the green peppers in a baking dish and mask with Mornay sauce mixed with finely chopped onions. Sprinkle grated Parmesan cheese, dotted with butter on top and bake in an oven to a nice golden brown colour.

Nazzareno Casha

Tomatoes

Most of the tomatoes are bright red in colour and round, others are oval or egg-shape and some kinds are yellow. Tomatoes are used in salads, as a garnish and for vegetable dishes and soups.

Stuffed Tomatoes Algerian Style Cut the tomatoes in halves, carefully scoop out the tomatoes. SautĂŠ chopped onions, and garlic till soft then add and stir skinned chopped tomatoes and white breadcrumbs, remove from heat and add a beaten egg, salt and pepper. Fill in the tomatoes with the mixture, sprinkle few breadcrumbs and oil on top and bake in a hot oven till nicely brown.

Stuffed tomatoes Carolina Cut tomatoes in halves and scoop the pulp out. Stuff the tomatoes with rice Pilaf, splashed with melted butter and bake in a hot oven for few minutes. When ready place on serving dish and pour around with meat gravy just before serving.

Stuffed tomatoes with Duchess Potato Cut the tomatoes in halves, empty and season. Stuff the tomatoes with 184

Duchess potatoes and sprinkle grated Parmesan cheese and melted butter on top and cook in a very hot oven until glazed nicely.

Tomatoes Nazarene Blanch the tomatoes and cut into slices, 2cm thick, placed in a greased baking dish, seasoned and sprinkled with melted butter and brown sugar and glaze in a very hot oven.

Tomatoes Vonaesch Cut tomatoes in halves and place on a greased baking dish. Make a mixture of chopped hard-boiled eggs, chopped parsley, chopped garlic and chopped anchovies. Cover each tomato half with the mixture, and sprinkle with grated cheese, dotted with olive oil and bake in an oven until nicely browned.

Stuffed tomatoes Old chefs style Cut medium sized tomatoes in halves, hollowed out and stuffed with finely chopped mushrooms, mixed with chopped ham and garlic. Splash the top with melted butter and bake in an oven. When served border with demi GlacĂŠ around the tomatoes.

Turnips Turnips are used for flavouring stocks, in stews and as a vegetable dish.

Turnips mostly are served with fatty meat because they have the possession of absorbing quantities of fat.

Turnips Navy style Cut the turnips in cubes and cook in salted boiling water, when cooked drain well and toss in butter, season well and serve.

Fried Turnips

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Peel and cut the turnip in strips like French fried potatoes, cook in salted boiling water, cooled down, seasoned and turn in milk and flour and deep fried.

Glazed Turnips Cut the peeled turnips into olive shape, then simmer in white stock with butter salt and little sugar until the liquid is evaporated and the turnips are glazed.

Turnips with meat gravy Peel the turnip and cut in 2cm cubes, simmer slowly until cooked in meat gravy. Place in a serving dish with chopped parsley on top.

Turnips with BĂŠchamel sauce Gratin Cut the peeled turnip in slices and cook in boiling salted water, when cooked drain and toss in butter and bound with thin Mornay sauce, adjust seasoning, sprinkle grated Parmesan cheese on top and glaze under a grill than and serve.

Turnips Cooks style Cut peeled turnips in cubes and boiled in salted water. when cooked mix the same amount of boiled potatoes cut in cubes tossed in butter and seasoned with powdered English mustard.

Mashed turnips Peel and cook until tender in boiled salted water. Drain well and pass the turnips through a wire sieve. Adjust seasoning with salt and pepper and finish with cream and butter.

Marrows 186

Marrows are cultivated in countries bordering the Mediterranean. Marrow can be fried, boiled, or steamed, or stuffed with meat, chopped vegetables, or rice.

Marrow with cheese Clean and wash the marrow cut into slices and season with salt and allows standing for few minutes. Put together in pairs filled with a piece of Ememthal cheese. Dip in flour and then in frying batter and deep-fried to a nice golden colour.

Fried Marrow Prepare the marrow cleaned and washed. Cut into not to thin slices, season with salt and curry powder, and coated with flour and fried in deep fat.

Marrow Spanish style Clean marrow and cut into slices, season and sautĂŠ in oil and butter.

Arrange on a greased baking dish, sprinkled with fried chopped onions and chopped skinned tomatoes on top, seasoned with paprika and sprinkle few breadcrumbs, grated cheese and melted butter on top, glaze in a hot oven till a brown golden colour.

Marrow Chefs style Clean and wash the marrow cut into slices and sautĂŠ in butter and olive oil with finely chopped onions and chopped garlic slightly brown. Then stir in diced cooked ham and chopped, skinned and deseeded tomatoes, cook for a while adjust seasoning and serve.

Stuffed Marrow Cut the marrow in half lengthwise. Scoop out and be-careful not to damage the skins of the marrow Chop the flesh and mix it with chopped 187

parsley and a little chopped garlic and add same amount of chopped mushrooms. Season and stuff the marrow with the filling and sprinkle with grated Parmesan cheese and a little oil on top. Cook in an oven to a nice brown colour.

Eggplants Eggplants the most popular kinds are the small purple black. It origins from India and nowadays it is cultivated all over the world. Eggplants can be stuffed, grilled, or fried.

Shallow Fried Eggplant Clean and cut the eggplants into 1.5cm thick slices, lengthwise, season with salt, dip in flour each slice and shake off the surplus flour. Fry in butter and olive oil to a golden brown colour, remove from fat and arrange on serving dish and sprinkle with lemon juice and chopped parsley.

Baked Stuffed Eggplants 2 large eggplants, 50g diced cooked ham, 3g chopped parsley, 1 tomato skinned and chopped, 5g chopped onions, 50g fresh white breadcrumbs, 100g grated Cheddar cheese, and 1beaten egg, seasoning.

METHOD Wash and remove the eggplant stalks. Cut in half-lengthwise and scoop out the flesh from the centre of each half, be careful do not damage the shell. For the stuffing combine the ham, chopped parsley, tomato, onions, 50g of the cheese, roughly chopped scooped out eggplant, beaten egg and seasoning. Then fill the eggplant shells and sprinkle with the remaining grated cheese. Place the eggplant in an ovenproof dish and bake in the oven at temperature of 180°c for about 30-35 minutes or cook until tender and crisp and brown on the top.

Eggplant with Parmesan Cheese Clean and cut the eggplant into slices [1.5cm] thick, seasoned and placed in a greased baking dish, sprinkle with grated Parmesan cheese and melted butter on top. Then bake slowly in an oven.

Beetroot 188

Beetroot with Cream sauce Cut off the leaves of the beetroots, leaving about 2.5cm of stem. Wash well and boil them in salted water and cook until tender. Drain and peel off the skin and cut off the stems. Cut the beetroots into cubes and combined them in cream sauce, adjust seasoning and serve.

Beetroots Old Times Prepare the beetroots as described and boil in salted water and cook until tender. Peel and slice the cooked beetroots and simmer them in butter with chopped onions and seasoned with freshly ground black pepper salt and a pinch of Oregano

Beetroots with chopped Pimentos and herbs Prepare the beetroots in normal way boil them in salted water till cooked tenderly. Cut the beetroots in cubes about 1.5 cm each. Simmer the beetroots in butter with chopped red sweet pimentos and seasoned with salt, pepper and a pinch of oregano.

Ratatouille Nicoise For 10 persons, 500g tomatoes skinned, deseeded and cut into dice about 1cm, 750g marrow, 750g eggplants, 2 red peppers, 2 crushed cloves of garlic, 2 medium sized sliced onions, 100ml of olive oil, pinch of oregano, few chopped fresh basil, seasoning.

METHOD Cut in half the marrow and eggplant and cut into slices1.5cm thick.

Lightly fry the onions in the oil and add the tomatoes, then the sliced marrow, eggplants, red peppers cut in strips, crushed and chopped garlic and herbs with salt and pepper, cover with a lid and bring to the boil.

Then remove the lid and cook until the liquid has evaporated.

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Fennel

Fennel is served hot or cold. The shoots and the stems may be eaten raw as a salad. The bulbs are washed, cut in lengthwise in halves or quarters and simmer in white stock with sliced onions, carrots and few pepper corns.

Fennel Chefs` style Clean and cut the fennel bulb into slices, then simmer in butter and a little white wine, season well. When cooked drain and place in a serving vegetable dish and sprinkle on top sweated in little butter chopped basil and garlic.

Fried Fennel Commis Style Clean and cut the fennel bulb in quarters and simmer in white stock, when cooked drain and wipe dry, then dip in frying batter and fried in deep fat to a nice golden colour. Arrange on a serving dish and serve tomato sauce separately.

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Vegetable Side Dishes Nazzareno Casha 281

BASIC PASTRY PREPARATIONS Choux Pastry 140g flour, 105g butter, 15g sugar, pinch of salt, 280ml water, and 4 eggs.

METHOD Put the water and the butter in a saucepan, add sugar and a pinch of salt and bring to the boil. Pour in the sieved flour at once and mix quickly, and cook over low flame by stirring all the time until the mixture leaves the sides of the saucepan. Remove from heat and leave the mixture to cool down for a while. Then add the eggs one at a time and beating well between each addition. The mixture should be of a good consistency suitable for piping, smooth and shiny. When use Choux pastry for hors d` oeuvre make the mixture without sugar.

Profiteroles

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Place a plain piping tube in a piping bag, fill with Choux pastry mixture and force small balls of Choux pastry onto a greased baking sheet. Bake in an oven at 200°c to a crisp and golden colour. When ready, cool and filled with pastry cream and served with chocolate sauce poured over them.

Chocolate Éclairs Make the Choux pastry in normal way and place the mixture into a forcing bag fitted with a plain 1cm piping tube. Pipe the mixture in fingers about 7-8 cm long on a greased baking sheet and try to keep them even in size. Bake in an oven temperature at 200°c until the éclairs are risen and golden brown.

When cooked remove the éclairs from the tray and leave at a side to cool.

Then fill the éclairs with custard cream and coat the top of each with a little melted chocolate.

Short Crust Pastry 192

[TO MAKE 100G Short Crust Pastry] 100g plain flour, pinch of salt, 50g fat, and 60ml water.

METHOD Mix the flour and salt together and add fat cut into small pieces and rub well with the finger tips until the mixture comes like a sandy texture. Add the water a little at a time mixing with a fork until the ingredient combines together. Then using one hand to collect the mixture and knead slowly to give firm smooth dough.

Apple Dumplings 350g Short crust pastry, 4 apples, 30g sugar, 30g sultanas, little warm water, milk, caster sugar.

METHOD Make the short crust pastry and divide into four pieces. Roll each piece into a round shape about 14cm across. Peel and core the apples and place one on each round of pastry and fill the centre with sultanas mixed with sugar. Brush the edges of the pastry with warm water and gather the edges to the top. It is important to press them well together. Then place the dumplings on a greased baking dish, then slowly brush the dumplings with milk and decorate with pastry leaves cut from the remaining pastry trimmings. Bake in the oven temperature of 200°c for about 12 minutes until the pastry begins to brown and then reduce the heat to 180°c and continue cooking further for about 25-30 minutes. When ready arrange on serving dish sprinkle caster sugar on top and serve cold or hot. you cam serve with caramel sauce.

Plum Tart 500g short pastry 1kg plums 90g icing sugar, and 220g red currant jelly.

Method

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Line a ring with short pastry and fill with halved stoned plums, overlap them slightly. Bake in a moderate oven at 180°c for about 20-25minutes.

When the tart is cooked, coat with red currant jelly.

Peach Pie 200g short crust pastry, 700g fresh peaches, 100g sugar, and caster sugar to sprinkle on top of the pie.

METHOD Make the pastry in normal way. Wash the peaches and cut in halves and remove the stones. Arrange the fruit in a pie dish and sprinkle with sugar and add 30ml of water. Roll out the pastry to the shape of the pie dish larger all round about 2.5cm and place it round the damped rim of the pie dish and press the pastry edges and the rim so that the steam can not escape. Brush the top with milk and bake in the oven to 180°c for about 30-35 minutes until the fruits is soft and the pastry is cooked to a golden brown colour. Serve hot or cold sprinkled with caster sugar on top.

Puff Pastry 200g plain flour, 200g butter or pastry margarine, pinch of salt, juice of a lemon, fresh cold water to mix.

METHOD Mix the flour and salt. Work the butter until soft and then rub a small knob of butter into the flour. Mix to a soft elastic dough with the water and lemon juice and knead on a floured surface until smooth. Form the rest of the butter into an oblong shape, roll out the pastry into a square shape and place the butter on one half, then close it by folding the remaining pastry over and seal the edges with the rolling pin. Turn the pastry so the fold is to the side, then roll out into a strip about three times long as it is wide, fold it in three drawing one of the edges towards the middle of the pastry and then draw the other one above it. This operation is called, to give one turn. Cover the pastry with a greased proof paper and leave it to rest in a cool place for about 20 minutes. Turn the pastry so the folds are to the sides and continue rolling and resting until the whole process has been carried out for six time’s altogether. When ready it is ready as required.

Jam Puffs Roll out the puff pastry thinly and then cut out into squares or rounds with a large cutter or use a small saucer. Put a spoonful of jam in the centre of each and damp the edges with water. Fold the rounds in half and press the edges together. Place on a baking dish and bake in the oven temperature at 200°c for about 10-15 minutes. When they are cooked brush them with egg white, sprinkle with sugar and return them to the 194

oven for a few minutes until the sugar browns and the puffs form a glaze.

Puffs like these can be made with stewed fresh fruits or canned apples, pears, or peaches.

Mille-Feuille 250g puff pastry, 125g raspberry jam, 300ml cream pâtissier, 150g glace icing [fondant].

METHOD Roll out the puff pastry into rectangle 25cm by 23cm and prick well.

Place on a baking sheet and bake in the centre of the oven for about 25 minutes until risen and golden brown colour. When ready cool if possible on a rack. When cold, cut in half lengthwise and spread the top of one piece with the raspberry jam, then cover with the cream pâtissier. Spread the raspberry jam on to the base of the second piece of puff pastry and place on top of the cream pâtissier. Spread the white glace icing over the top of the pastry. With little melted chocolate, pipe lines across the mille feuilles about 1cm apart. Then draw with a skewer down the length of the mille feuilles and to make the feathering. Leave it to set in a refrigerator then cut into portions.

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Cream Horns 250g puff pastry, 1 beaten egg, raspberry jam, 150ml double cream, 70ml single cream, and Icing sugar.

METHOD Roll out the pastry to a strip 40cm long and 2½cm wide. Brush with beaten egg. Take one strip at a time and fasten one end to the tip of a cream horn tin. Rotate the tin in such a way that the pastry covers the horn. Each turns overlapping the previous one. And finish neatly on the underside. Place on a greased baking sheet and bake at 204°c in the oven for about 10-12 minutes. Cool for few minutes and carefully twist each tin by holding the pastry lightly in the other hand, to ease it off the case.

When cold fill the tip of each horn with little jam. Whip together the two creams, and fill the horns down to the jam. Dust with icing sugar and serve.

Sponge Mixtures Butter Sponge 625g eggs, 500g sugar, 500g flour, 250g melted butter, flavour as desired.

METHOD Whisk the eggs and sugar to a stiff sponge and then add the flavour. Fold in the flour and add the melted butter carefully. Then pour mixture into round-tins, greased and floured, then bake in a moderate oven at 190°c.

Almond Sponge 625g eggs, 435g sugar, 375 flour, and 180g ground almonds.

METHOD Whisk the eggs and sugar to a stiff sponge and add the sieved flour, then add the ground almonds. Bake the same way as described above recipe.

Swiss Roll Hazelnut 150g egg yolks, 250g egg whites, 150g sugar, 100g ground hazelnuts [roasted] 100g flour 4g cinnamon, 50g butter.

METHOD 196

Whisk the hazelnuts and eggs yolks with one third of the sugar. Whisk the egg whites with the rest of the sugar to a stiff snow. Blend the two mixtures together and fold in the flour and the cinnamon sieved together and lastly add the melted butter. Place mixture on paper lined baking sheet and bake in a hot oven.

Genoese Sponge 45g butter, 75g plain flour, 15g corn-flour, 3 large eggs, 90g sugar.

METHOD Melt butter gently and remove from heat and let it stand for few minutes.

Sift together the flour and corn-flour. Place the eggs in a large basin over a saucepan of hot water, whisk for a few seconds and add the sugar and continue whisking over the heat until the mixture becomes pale in colour and stiff. Remove from the heat and whisk for few seconds more. By using a metal spoon carefully fold in half the sifted flour, then fold in the melted butter and after the remaining flour. Pour the mixture into the prepared tin and bake near the top of the oven for 30 minutes or until well-risen and just firm to touch. Turn out carefully and leave it to cool on a wire rack.

Basic Croissants Dough 125g flour, 90g butter, 20g sugar, 15g salt, 60g yeast, 125ml milk, [approx.], 375g butter.

METHOD Make up the dough with all the ingredients and use the first amount of butter [90g]. It may be necessary to add a little more milk in order to obtain the correct consistency. Allow the dough to ferment for about 30 minutes. Roll out the dough and enclose the remaining butter [375g] in the dough and give three half turns as for puff pastry. Between each turn allow the dough to rest in a chiller or refrigerator for 15 minutes.

Croissants 197

To shape the croissants, pin out the dough into a thin strip and cut into triangular pieces with the sides about 8cm long. Roll up tightly and curl each piece into a crescent shape, place on a baking dish and leave the croissants to rise in a warm place for 25-30 minutes until double in size.

Then brush lightly the croissants with egg wash and bake in a hot oven 210°c. Cooking time takes about 10-12 minutes.

Pizza Dough 450g plain flour, 30g dried yeast, 10g salt, 230ml water, and 15g butter.

METHOD Sieve the flour and salt and place into a warm bowl. Add the dried yeast and mix well, make a well and pour in the lukewarm water and beat thoroughly then work in the softened butter to smooth dough. Cover the dough with a clean cloth and allow it to rest for about 1hour. Then knock back and divide the dough at desired weight. Allow to stand for a further 15 minutes, then flatten gently with a rolling pin, then pull out each portion gently with the fingers into a circle about 5mm thick. Place the circles of pizza dough on a greased baking sheet and arrange ingredients as desired. When ready garnished moisten the Pizza with olive oil and bake in the oven at 200°c for about 10-12 minutes.

Home Made Pizza Napoletana Prepare yeast dough and roll out a thin round cake. Brush the dough circle with olive oil and cover with slices of peeled and seeded tomatoes, 198

mozzarella cheese placed on top, seasoned with salt and pepper, Marjoram and thyme, a few chopped anchovy fillets scattered on top of the cheese. Sprinkle few drops of olive oil on top and bake in a hot oven.

White bread Dough 2level teaspoons dried yeast, 300ml water, 450g plain flour, and 2 level teaspoon of salt.

METHOD Sieve the flour and salt together and make a well in the centre. Add the dried yeast and water and mix to elastic dough, adding more water if necessary, turn on to a floured surface and knead for about 10 minutes until the dough is really smooth. Put the dough into a prepared tin and allow rising until the dough fills the tin. Then bake at 230°c for 15 minutes and then lower the temperature to 200°c. Ready baked bread should be well-risen and golden brown in colour and when tapped underneath it should sound hollow. When ready cool the bread on a wire tray.

NOTE; Small loaves will take 30-40 minutes and large once take 1hour to cook.

Home freezing bread The bread must be freshly baked. Always follow the manufacture instructions for your freezer. Place the bread in polythene bags, they are the best containers, all the air must be excluded before they are sealed.

Defrosting bread: Leave the bread in the polythene bag and thaw at room temperature. To make the crust crisp, remove the polythene bag and place the thawed loaf in a fairly hot oven for 6-8 minutes.

Doughnuts 60ml milk, 2teaspoons dried yeast, 1teaspoon sugar, 225g flour, 50g butter, 1 beaten egg, jam, sugar and cinnamon mixed together to coat.

METHOD Dissolve the sugar and dried yeast in the warm milk. Mix the flour and salt and rub in the butter, then add the dissolved sugar, yeast and milk and the beaten egg and mix to soft dough, if necessary add little more milk.

Beat well until the dough is smooth and leave to rise until double in size.

Knead lightly on a floured surface and divide into 12 pieces. Shape each piece into a round, put 1teaspoon of jam in the centre and draw up the edges to form a ball, important pressing firmly to seal them. Place the doughnuts- balls on a greased tray and leave them to prove for about 1518 minutes. Heat the fat, to see if the oil reaches the temperature you need for frying the doughnuts, cut a 2.5cm cube of bread and will brown in hot fat in 60-70 seconds. Fry the doughnuts gently for about 5-9 minutes [according to the size] until golden brown colour. Drain the doughnuts on 199

kitchen paper and coat with sugar mixed with a little cinnamon. Serve hot or cold. [Eat the doughnuts the same day is made].

Stuffed baked Apples 4 even sized apples, 80-100g mixed dried fruits, 2tablespoons brown sugar, butter, and 30ml water.

METHOD Remove the centres from the apples with a corer and put them in an ovenproof dish. Fill the apple holes with the mixed fruits and brown sugar, put a knob of butter on each apple and then pour the water round them. Bake in the centre of the oven, temperature of 200°c until the fruit is cooked tenderly.

Rice Pudding 4 tablespoons rice, 50g sugar, 570ml milk, pinch of ground nutmeg.

METHOD Wash the rice well in a sieve under fresh running water. Put the rice in a greased ovenproof dish, then put sugar and milk, sprinkle the mixture with nutmeg and bake for 120 minutes at temperature of 150°c until the top is golden brown. Stir the mixture once or twice. This pudding is served hot.

Stewed Apples 450g apples, 100g sugar, 150ml water, cinnamon stick.

METHOD Wash and wipe the apples, peel of the skin, core and cut the apples into slices. Dissolve the sugar in the water and add the sliced apples to the 200

syrup and simmer gently on low heat until tender. Important taking care not to break the apple slices. Serve the stewed apples hot or cold. If cooking hard fruits such as pears or plums it need a little more water.

Baked Fruit in Batter 450g apples 25g butter rind of half a lemon grated, 80g sugar, and 300ml batter [standard recipe].

METHOD Wash and peel the apples, core and cut the apples into wedges. Heat the butter in a baking tin and put the fruits and sprinkle with the lemon rind and sugar. Then pour over the batter on top and bake for about 45 minutes at temperature of 200c.

Coating Batter 125g plain flour pinch of salt, 1 egg, and 300ml milk.

METHOD Sieve the flour and salt in a bowl and make a well in the centre and pour in the egg and about 150ml of the milk. By using a wooden spoon and working from the centre gradually mix the flour from the edges into the egg and milk, beat well until smooth and then add the remaining liquid and mix well until the batter is smooth and bubbly.

[When preparing coating batter for apple rings, pieces of fish, etc, use half amount of liquid of this recipe].

Apple Fritters 150ml coating batter, 450g apples, sugar mixed with cinnamon, deep fat for frying.

METHOD

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Prepare the coating batter as described and make sure it is of a coating consistency. Slice the apples about 1cm thick and remove the cores. Coat each slice with the batter and drain it before frying and cook in hot fat until golden brown colour all over by turning once. When cooked drain well on kitchen paper and serve sprinkled with sugar mixed with cinnamon. Quartered bananas and slices of pineapple may also be used.

Bread and butter Pudding 4 slices of white bread, butter, 40g sultanas, and 3tablespoons sugar, 400ml milk, 2 eggs, and ground nutmeg.

METHOD Cut the bread and butter into 2.5cm squares and place in a greased ovenproof dish, buttered bread side up. Sprinkle with sultanas and sugar.

Warm the milk to body temperature and whisk the eggs and pour the milk on the eggs, stirring all the time. Pour the mixture over the bread and sprinkle a few ground Nutmeg on top. Let the pudding stand for 20 minutes and bake in the oven at 180°c for about 30 minutes until the pudding is set and lightly browned.

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Pancake Variations Crepes very thin pancakes about 10cm in diameter made of eggs, flour, milk and sugar. Folded or rolled and also stuffed with fruits and served dusted with icing sugar or glazed with fruit jams.

Pancake English style Make pancakes a little larger then usual, fold the pancake in four and then dust with castor sugar and served with lemon wedges.

Pancake Chef’s style Make pancake in usual way, spoon out one small block of vanilla ice cream into the centre of the pancake and fold in half like an omelette.

Dust with icing sugar on top and serve Melba sauce separately.

Pancake with Orange Make pancakes in normal way and fill with diced oranges without skin and pips, bound with thick hot apricot jam flavoured with Grand-Marnier, then rolled and dusted with icing sugar.

Pancake Family style Make thin pancakes in normal way. Allow two pancakes per person.

Spread pancake with vanilla cream and sprinkle a little melted chocolate, place the other pancake on top of the cream and dust well with icing sugar. Arrange the pancake on serving plate and glaze quickly under a hot grill, garnish with two halves of fresh strawberries and serve at once.

Pancakes with Jam Make thin large pancakes, coated with any kind of jam, rolled, cut in two pieces, dusted with icing sugar and glazed under a hot grill and sprinkled with chopped hazelnuts on top.

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CAKES Walnut Cake 275g self-raising flour [sieved], 1teaspoon mixed spice, 175g brown sugar, 60g chopped walnuts, 2 beaten eggs, 200ml milk.

METHOD A round tin and fit a greaseproof paper strip neatly into place round the sides and then fit the round of paper into the bottom. Then grease all the lining paper. Mix the sieved flour, spice, sugar and chopped walnuts.

Make a well in the centre and add the beaten eggs and the milk and beat to a stiff batter consistency with a wooden spoon. Pour mixture into the prepared tin and bake in the centre of the oven for about 90 minutes.

Oven temperature at 170°c When ready cool and store for 1 day before cutting.

Fruit Cake 225g self raising flour, 75g margarine, 75g sugar, 50g currants, 50g sultanas, 25g chopped candied peel, about 100ml milk, 2 beaten eggs, pinch of salt.

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Grease and line a round cake tin as described. Sieve the flour and salt and rub in the fat, then add the sugar, fruits and candied peel, then add the eggs and the milk and beat to give a dropping consistency. Pour into the prepared tin cake and smooth the top with a knife. Then bake in the oven temperature at 180°c for about 1 hour and the cake is golden brown and firm to touch. When ready turn out and cool on a wire rack.

Cherry Cake 175g butter, 175g sugar, 2 beaten eggs, 225g self-raising flour, 150g glazed cherries, vanilla essence, pinch of salt and few milk if required.

METHOD Prepare a tin cake in normal way. Then cream the butter and sugar and then beat in the eggs. Mix together the flour, salt and the rinsed and well dried, cut in quartered cherries fold in this mixture into the creamed butter and sugar; add a few drops of vanilla essence and milk to give a dropping consistency. Pour the mixture in prepared cake tin and bake in the oven temperature at 180°c for about 75-90 minutes or until it is firm to touch and golden brown in colour.

Belgian Cake 140g caster sugar 125g currants, 125g butter, 200g flour, 1teaspoon bicarbonate of soda, 1teaspoon baking powder, 1teaspoonmixed spice and 200ml water.

METHOD Grease and line an 18cm round cake tin as described above. Place the sugar, currants and butter in a pan and bring to the boil, then simmer gently for 10minutes. Then let it stand to cool. Sift all together the dry ingredients and make a well in the centre. Stir in the mixture of the pan and mix together thoroughly. Put the mixture in the cake tin and bake in an oven at 180°c for about 50minutes. When the cake is ready, turn out onto a wire rack and let cool.

Christmas cake 175g glazed cherries, 100g candied peel, 275g plain flour, half teaspoon ground cinnamon, half teaspoon mixed spice, 480g currants, 220g sultanas, 220g raisins, grated rind of half a lemon, 275g butter, 275g brown sugar, 1tablespoon black treacle, 6 beaten eggs, 50ml Brandy, pinch of salt.

METHOD Grease the tin and line the cake tin with greaseproof paper in normal way.

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Then tie a band of tin foil round the outside. Cut in half the cherries and chop the candied fruit peel, mix together with the flour, salt and spices and the rest of the fruit, mix well, then add the lemon rind. Cream the fat and sugar until light and fluffy. Mix the treacle to the eggs and beat into the creamed mixture. Fold in the flour and fruits and then the Brandy.

Place the mixture in the prepared cake tin. Bake near the bottom of the oven temperature of 150°c for 4.5 hours. To avoid the cake overbrowning cover the top with a piece of silver foil after 2.5 hours. For a richer flavour prick the cooked cake with a fine skewer and slowly pour over 50ml Brandy before storing. Decorate with almond paste and royal icing as liked.

Sponge Gateaux Most of the bases are made from plain or butter sponge, Genoese mixing or from the basic mixing made with special fats and flours. There are very classic gateaux being the creation of individual chefs.

Here are some examples [1] Split a Genoese base and sandwich with vanilla butter cream. Coat the top and the sides with the same cream and mask the sides and the top with roasted flaked almonds.

[2] MOKA; Round Genoese cake cut in slices, put together with mocha butter cream, masked with mocha butter cream and the sides rolled in chopped roasted almonds. The top decorated with a star tube with mocha butter cream.

[3] HAZELNUT; Round hazelnut sponge, after cooked cooled on a wire rack. Then dust the top and sides with icing sugar. Serve for tea or with ices.

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[4] ORANGE; When Genoese is baked cooled on a wire rack, sliced and spread with marmalade. Coat with orange fondant and decorate with candied orange slices.

[5] CHOCOLATE; Make up the Genoese and bake in normal way. When cooled, slice in two and spread with chocolate butter cream, coat top and sides with the butter cream. Roll the sides of the cake in roasted almonds.

Decorate the top with a piped chocolate butter cream design.

[6] HUNGARIAN; When sponge is cooked allow to cool, slice in two and coat with the chocolate butter cream and mask with chocolate shaving. Lightly dust with icing sugar and place few red glazed cherries in the centre.

[7] STRAWBERRY; Split the Genoese sponge in two and sandwich with strawberry flavoured butter cream, coat the top and the sides with same cream, roll the sides with roasted chopped pistachio and decorate the top with fresh strawberries.

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Selection of Sponge Gateaux 308

ICE CREAMS

VANILLA ICE-CREAM 150ml milk, 45g sugar, 1 egg beaten, Âź of a teaspoon vanilla essence, 50ml fresh cream.

METHOD Heat the milk and sugar and pour onto the beaten eggs and stir well. Return the mixture to the saucepan and cook it over a gentle heat by stirring all the 208

time until the custard thickens. Strain the mixture and add the vanilla essence. Allow cooling and folding in the half-whipped fresh cream. Pour the mixture in a plastic a container and half-freeze for about half an hour.

Remove from freezer and turn the mixture into a bowl and whisk thoroughly with a whisk and then replace in the freezer and leave until the ice cream is firm. This recipe serves for four.

Coffee Ice Cream 185g sugar, 150ml water, 5 egg yolks, one and a half tablespoon instant coffee, 2 teaspoons water.

METHOD Dissolve the sugar in the water in a saucepan and bring to the boil for about 5 minutes. Place the mixture in a bowl and cool slightly and then pour into the beaten egg yolks by beating all the time. Place the bowl over a pan of hot water and continue to beat until thick. When cold fold in the whipped cream and the coffee blended with the water. Place the ice-cream mixture into ice-cream trays and freeze. This recipe serves for 6-8 portions.

Strawberry Liqueur Ice Cream 300ml double cream, half-whipped, 500g fresh strawberries, sieved, few drops of vanilla essence, 2 tablespoons of Maraschino, 125g sugar.

METHOD Mix together all the ingredients and pour the mixture into an ice cream tray and freeze for 45 minutes. Turn out the mixture and whisk until smooth and then return to the ice- cream tray and freeze until firm. [Serve 4-6 persons] Nazzareno Casha

LIST OF CHEESES BEL PAESE CHEESE = made in Italy, it is a creamy, mild cheese.

BRIE` CHEESE =a French cheese, mild-flavour, with a brown slightly mouldy crust.

CAMEMBERT CHEESE = A small round cheese soft and creamy.

CHEDDAR CHEESE = yellow in colour, hard and slightly salty cheese.

DANISH BLUE CHEESE = has a sharp salty taste, white cheese with blue veins.

EDAM CHEESE = a Dutch cheese ball- shape, red skin, mild flavour, it is yellowish in colour.

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GLOUCESTER CHEESE = orange yellow in colour, hard cheese with a broken down texture.

GORGONZOLA CHEESE = made in Italy, has a sharp flavour and fairly firm, blue veined cheese.

GOUDA CHEESE = similar in taste and texture to Edam cheese but different in shape.

GRUYERE CHEESE = firm yellow cheese, smooth texture, sour flavour, with holes and it is Swiss made.

MOZZARELLA = soft cheese, white in colour, Excellent for Pizzas.

PARMESAN CHEESE = Italian cheese, hard with a black outer crust and a rough texture mainly used grated in cooking.

PECORINO ROMANO CHEESE = made in Italy, hard and sharp, suitable for Grating.

RED CHESHIRE CHEESE = semi-hard cheese and has a slightly salty flavour.

RED LEICESTER CHEESE = it is a hard cheese with a mild slightly sweet flavour and has orange-red colour.

STLTON CHEESE = fairly hard, white cheese with blue veins.

I always wanted to be a chef. Flavors and food were always of interest to me

People who love to eat are always the best people. You don't need a silver fork to eat good food but never eat more than you can lift.

Enjoy

Nazzareno Casha

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